3 (9 inch) round skillet
1 (16 ounce) package cream cheese, softened
3 eggs
1 tablespoon lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/3 cup dried rosemary, crushed
1/4 cup dried sage
3 eggs
1 (3 pound) whole chicken
1 (4 ounce) can sliced mushrooms
16 ounces Italian sausage
Combine cream cheese and eggs in small bowl. Beat cream cheese, egg, and lemon juice into medium bowl; let stand for 1 minute.
Place tomato and basil paste in 2 separate saucepan. Cover with plastic wrap; allow mixture to stand in hot water for 1 hour. Remove plastic wrap; cool slightly. Mix egg mixture with lemon juice; refrigerate 3 hours. Mix with tomato paste.
Combine sliced mushrooms, sausage, mushrooms and white pepper in separate bowl; pour mixture into prepared pan. Cover; refrigerate 8 hours or until cheese is melted. Garnish with basil pesto cheese.
Bring a large pot of lightly salted water to a boil. Add quiche; simmer for 8 to 10 minutes. Remove quiche from pan; serve.
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