Bacon Pesto Quiche



1 premade pie crust

5 eggs

2 tbsp milk

1/4 cup onions; diced (I used a combo of yellow and red onions)

1/4 cup mushrooms; diced

1/2 cup of mozzarella cheese

2 tbsp gouda cheese

2 tbsp shredded cheddar

2 tbsp grated parmesan cheese

5 slices of bacon

1/4 cup of pesto

Salt & Pepper



Preheat your oven to 375F.

Poke a few holes in the bottom of your pie crust and pre-bake for about 10 minutes.

Place your bacon slices on a baking sheet and bake until crispy.

Once cooked, place on paper towels to drain and set aside.

In a pan, cook the onions and mushrooms until the onions are translucent.

Once cooked, take off the heat and set aside.

In a small bowl whisk your eggs and milk together.



Add all the ingredients into the pie crust.

Dollop the pesto across the top of the pie and top with some shredded and parmesan cheese.

Bake for 45 minutes or until the eggs are completely cooked (not jiggly).

Let rest for about 10 minutes before slicing and enjoy hot!


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