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Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Il Max

Il Max

Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
  2. In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
  3. Bake in preheated oven for 30 minutes, or until done.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

trooworld
34

trooworld

7/10/2008

This was very good. I made it with 1% milk and didn't miss the half and half. I put some sundried tomatoes on top of the cheese and also some on top of the egg mixture. I highly recommend using the goat cheese rather than another kind, as the goat cheese imparts a very distinct flavor that can stand up to the strong flavors of pesto and sundried tomatoes. I also recommend reducing the heat down to 375F as at 400F, the crust was very brown before the eggs were set, I had to tent the crust with foil. Good recipe.

Molly
20

Molly

5/4/2008

I couldn't find sun-dried tomatoes a the grocery across the street so I just used sun-dried tomato pesto. It worked really well. The flavors really worked and it was really easy. I didn't measure out the goat cheese or the pesto. I just used what I wanted. I also added a little spinach because I like the texture.

DOMESTICGODDESS36
13

DOMESTICGODDESS36

3/25/2008

I made this for Easter brunch. It was a huge hit.I made it with milk instead of cream, low fat cheese and sun-dried tomatoes without oil that I had blanched. It was still wonderful, we never missed the extra calories. (with all the chocolate, I needed something easier on the waistline.

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