“Quiche is the best!”
No kidding! They truly are “Pretty Much THE BEST THING EVER!”
I think I’ve told you before – quiche was one of the very first things I learned to bake with my mom and I FONDLY remember that. I’ll cherish those moments with Mom in the kitchen. Thank you, Mom.

And, thank you, Valerie, for working with me to overcome my fear of baking and our experience in perfecting our pie crust. You taught me EVERYTHING I know in the baking world.

I love you two.

Oh, and BTW, Pesto is the Besto.

Not just basil-pine nut-parmesan pesto – but all pesto!

This particular version happens to encompass steamed kale, fresh parsley, sunflower seeds, roasted garlic, and olive oil. YUM! 😋 SUPERFOODS here we come!!!

Thus, a basic quiche of “pie crust perfected,” kale and sunflower seed pesto*, cream cheese, Swiss cheese, salt and pepper, and a bright red garnish of minced pimento creates a fabulous breakfast, lunch, brunch, or dinner treat!

Summer Swiss & Kale Sunflower Pesto Quiche

Summer Swiss & Kale Sunflower Pesto Quiche

Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
2 1/4 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
3-4 Tbs. ice cold water

Filling:
1 cup Kale Sunflower Pesto*
8 oz. cream cheese, room temperature
6 large eggs
sea salt and pepper
12 oz. Swiss cheese, chopped

1/2 cup roasted pimentos, chopped

Preheat oven to 375 degrees.

Combine the flour, butter, egg, and vinegar, in a food processor. Pulse until crumbly. Drizzle in the ice water and pulse again until a bit more doughy and still slightly beady.
Transfer to parchment paper and form into a large disc.
Roll between two sheets of parchment into a 9-10″ crust.
Transfer crust to a pie plate, fluting the edges.

Prepare the Kale Sunflower Pesto*, as directed.
Combine that with the softened cream cheese, eggs, and salt and pepper.
Whisk together until smooth.

Stir in the chopped chunks of Swiss cheese.

Fill the empty pie crust with the egg mixture.

Top with the pimentos.

Bake for 35-45 minutes, until the eggs are just about set and the crust is golden brown.

Remove from the oven and allow to cool and for the eggs to continue to set.

Slice when cooled and set (or chilled overnight).

*Kale Sunflower Pesto:
1 cup sunflower seeds (obviously shelled)
2 cups steamed kale
1/2 cup fresh parsley
1/3 cup extra virgin olive oil
2 cloves roasted garlic
juice and zest of 1 lemon
sea salt and pepper

Combine all ingredients in the bowl of a food processor. Whir until smooth.