The best part is the pesto lasts two weeks in the fridge so you know I’m making this again next week.
I fell in love with the picture, the idea and then made it, and was in heaven. I am a lover of all things quiche, and this is simply delicious. It is taken from the formidable Ottolenghi, who I am a huge fan of. The recipe comes from the book Plenty- page 84. It is simply bursting with a medley of vegetables and cheeses, eggs and cream, all placed on a pastry base. If you feel you can almost taste the calories, then stop reading now, but I am a believer in enjoying life to the full and this Mediterranean tart, is it. I served it with salad, and it lasted a few days and kept well in the fridge, then reheated it. I used the quiche base part of the recipe, baked it and then follow the instructions below. Quiche . The recipe is a bit long winded, but the steps are quick and easy to follow. I suggest you have small steel bowls that holds all the different vegetables and ingredients. It is much easier to work that way and you have the look of a professional.
Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.