Easy Vegetable and Garlic Pesto Quiche

Instructions

1. Preheat oven to 350°F. Place a cookie sheet in oven on center rack.
2. Add olive oil to a medium sauté pan over medium-high heat. Once oil is hot, add vegetables from skillet kit (not pesto pouch). Cook 5 to 6 minutes, stirring occasionally, until vegetables start to slightly brown and soften. Remove from heat.
3. While veggies cook, lay pie crust in a 9-inch deep-dish pie pan. Use a fork to poke holes in crust in bottom of the pan. Trim excess dough as needed. Place on cookie sheet in oven and bake 15 minutes or until slightly browned and cooked through. Remove from oven.
4. In a large bowl whisk eggs, cream and pesto from skillet kit.
5. Evenly arrange sautéed vegetables over pie crust and sprinkle with 1/2 cup of cheese. Carefully pour egg mixture over vegetables and cheese, and sprinkle remaining cheese over the top.
6. Bake 40 to 45 minutes or until center is set and quiche is nicely browned. Cool slightly prior to serving.