Sunday Morning: Pesto Chicken 'Tortilla' Quiche

I have always loved pastry, and I must admit making a good pie crust is one of my fortes...But sometimes I just don't feel like taking the extra effort on a Sunday morning to make a complicated breakfast/brunch. 

Making pastry does require some extra work and to me Sunday mornings are all about enjoying time and relaxing over something good to eat without stress- so this week I really wanted to share with you a secret for a delicious Quiche recipe made not with pastry, but with a flour tortilla as the crust.

In my typical waste-not-want-not mode, I investigated what ingredients in the fridge might be ready to be used up: fresh kale, cremini mushrooms, leftover (med-free) chicken tenders, goat's cheese, basil pesto and a few grape tomatoes that were very ripe. 

It only takes a few minutes to make the filling and bake-time is quicker than a traditional pie crust - this recipe is so easy and delicious, I know you will agree - it is absolutely fabulous!

This is what the quiche look like before they go into the oven - you can see the tortilla looks uncannily like pastry... 

The filling bakes up just like a traditional quiche and the result is a delicious fusion of chicken and pesto with smooth creamy Chevre (goat's cheese) and a subtle bite from the Parmesan cheese. The addition of kale provides Vitamin A and high anti-oxidant properties!

Pesto Chicken 'Tortilla' Quiche

Ingredients:

1 Tbsp butter

4 large flour tortillas (plain)

2 Tbsp olive oil

1 lb raw chicken tenders (about 8, cubed)

1/2 onion, chopped

1/2 cup fresh kale, chopped fine

6 Cremini mushrooms, sliced

4 Tbsp basil pesto

Sea salt and pepper, to taste

6 eggs, beaten (reserve 1 Tbsp)

4 Tbsp milk (or cream)

3 Tbsp  grated Parmesan cheese

4 Tbsp Chevre (goat cheese)

2 Tbsp fresh parsley, chopped

6 grape or cherry tomatoes, sliced

Method:

1. Heat olive oil in skillet; add chicken tenders and fry until cooked through; add onion and continue to cook until onions are translucent; add kale and mushrooms and cook an additional 4-5 minutes; add pesto and salt and pepper to taste. Stir to combine.

2. Brush 4 small pie dishes (5"-6" diameter) with butter. Fill large shallow bowl with warm water and dip each tortilla in water for about 1 minute. Drain on paper towels and press into pie plates. Divide chicken mixture among four pie plates; set aside.

3. In bowl beat eggs with milk or cream, salt and pepper and Parmesan. Stir in parsley; pour into prepared pie plates. Top with Chevre (1 Tbsp per quiche) and tomato slices. Trim tortilla edges. Brush edges with reserved egg. Place pie plates on baking sheet and bake in 350 F oven for about 25 -30 minutes. Remove from oven and let rest 5 minutes before serving. Serves 4.

And please don't forget to enter my give-away HERE if you haven't had a chance to yet!