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Dairy
Easy
1 Hour, 30 Minutes
Diets 
The bright flavor of homemade pesto shines in these sweet, bite-size dairy quiches.
1 and 1/4 cups Glicks Flour
1/2 teaspoon kosher salt
1 stick butter, diced
1/2 cup sour cream
1 8-ounce box fresh mushrooms, sliced
2 tablespoons Gefen Olive Oil
1/4 cup pesto (see recipe below)
3 eggs
3/4 cup milk
3 ounces shredded mozzarella cheese
1/2 teaspoon kosher salt
black pepper, to taste
10 cubes Dorot Gardens Frozen Basil, defrosted
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 tablespoon Gefen Olive Oil
Whisk flour and salt in a large bowl. With a pastry blender or two forks, cut in butter until it resembles coarse crumbs. Add sour cream; knead gently just until dough comes together. It will appear shaggy.
Divide dough into six equal pieces. On a lightly floured surface, roll out one piece to a six-inch square. Transfer to a four-inch tartlet pan. Fold in any overhanging dough and press edges to the pan, coming up the sides. Prick dough with a fork to help prevent puffing. Repeat with remaining dough. Place in the refrigerator and chill crust 30 minutes to an hour.
Preheat oven to 400 degrees Fahrenheit.
Line crusts with a small piece of Gefen Parchment Paper and fill with pie-weights or beans.
Bake for seven to eight minutes. Remove from oven and remove pie weights and paper. Lower oven temperature to 325 degrees Fahrenheit.
Place all ingredients in a bowl and mix to combine.
Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until browned and liquid has evaporated. Divide mushrooms between all the crusts.
Combine, eggs, milk, pesto, and cheese in a large bowl. Season with salt and pepper.
Pour egg mixture over mushrooms, 1/4 cup per quiche. Bake about 20 minutes or until set. Remove from oven and serve.
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