Friday, February 4, 2011

pesto quiche

What to do with a little container of tomato-basil pesto I found in the freezer?

Peel and slice a few potatoes, layer them in an oiled iron skillet, sprinkle with salt, peper & paprika, and bake at 400° for 10 minutes. Beat 6 eggs, add 1/2 cup milk, pour on top of potatoes, spoon the pesto on, scatter the last of the cherry tomatoes from last summer's garden (they have been sitting on my counter getting orange), turn heat down to 300° and bake for 15 - 20 minutes, until set in the center.

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