Herby Vegetable Quiche

Home cook tip: have extra homemade pie crust in the freezer! I had a ball of pie dough defrosting overnight (for a fresh plum tart, that now needs to be postponed), so I made a quiche instead 🤷🏻‍♀️. I just brought home a big Basil plant from Whole Foods yesterday, so I topped with a fresh basil, scallion, and cashew pesto. Bake for 20-30 min at 425 in a 9” tart pan. Ingredients: - Pie Dough (recipe from @amindfullmom , search for her 4th of July Cherry Pie recipe, or use store bought) - 5 Eggs - 1/4 Cup Cream - 1 large Shallot, finely diced - 4 large Brussel Sprouts, thinly sliced - 4 sliced Portobello Mushrooms - Soy Sauce (for mushrooms) - Worcestershire sauce (for mushrooms) - Fresh Thyme (sautéed with shallots) - Dried Thyme (egg mixture) - Herbed Goat Cheese (topping) Pesto: - Fresh Basil (handful) - 2 Scallions (green part) - 2 Tbs Roasted Cashews - Olive Oil - Crushed Red Pepper #vegetarian #quiche #brunch #breakfastisserved #eatyourveggies #vegetarianrecipes