Italian Pesto Quiche

• 1 each pie shell (9 inch) premade
• 3 large eggs
• 1 cup light cream (half&half)
• 23 cup parsley leaves fresh, firmly packed
• 1 large garlic cloves quartered
• 1 teaspoon basil dried
• 1/2 teaspoon oregano dried
• 2 tablespoons olive oil
• 1/4 cup walnuts coarsely chopped
• 1 cup swiss cheese coarsely grated
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Heat oven to 425 degrees F.
2. Prepare crust.
3. Prepare Filling: In medium size bowl using wire whisk or fork, beat eggs and half and half to blend well; set aside.
4. In food processor or blender, process parsley, garlic, basil and oregano 30 to 60 seconds until garlic is finely chopped.
5. With motor running, add oil in thin steady stream; process 10 to 15 seconds.
6. Add walnuts; process only until nuts are more finely chopped.
7. Stir mixture into egg mixture.
8. Sprinkle cheese over bottom of prebaked crust.
9. Place tart pan on oven rack; pour pesto mixture over cheese.
10. Bake as directed for 30 to 45 minutes or until toothpick inserted in middle comes out clean .

pie shell, eggs, light cream, parsley, garlic, basil, oregano, olive oil, walnuts, swiss cheese, parmesan

Taken from recipeland.com/recipe/v/italian-pesto-quiche-41756 (may not work)