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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake in preheated oven for 30 minutes, or until done.

Nutrition Facts

221.8 calories; 6.6 g protein; 13.1 g carbohydrates; 80.6 mg cholesterol; 235 mg sodium. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/10/2008
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. Read More
(39)

Most helpful critical review

Rating: 3 stars
12/19/2011
I reduced the pesto by half. The layer of pesto against the crust left my crust soggy. I used egg substitute and fat free half and half without any problems. As for flavor it was just ok for me. My kids didn't like it at all. Glad I cut the pesto in half. Read More
(2)
90 Ratings
  • 5 star values: 71
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/10/2008
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. Read More
(39)
Rating: 4 stars
07/10/2008
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. Read More
(39)
Rating: 5 stars
05/04/2008
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. Read More
(25)
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Rating: 5 stars
03/25/2008
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. Read More
(18)
Rating: 5 stars
03/15/2008
I made this for a Pi-Day party and everyone LOVED it! I made a few slight changes. I didn't measure the pesto but I made a thick layer of it on the bottom. I used a 4oz package of goat cheese crumbles. I stir fried about a cup of chopped onions and mushrooms until just soft to put in with the eggs. So it wouldn't overflow I only used 2 eggs and 1/3 cup of half and half. Awesome! Read More
(15)
Rating: 5 stars
03/02/2009
Added pine nuts the first time and it was very very good. But the next time I eliminated the pesto as I felt 4 flavors were too much. I like the goat cheese sun-dried tomato and pine nuts combo. Agreed about no need to measure these additions as written by another reviewer. Do what you like which is frustrating advice for a beginner. Follow the recipe and then decide which flavor you wish to push forward more or less or a balance. Trust yourself and you'll learn. Read More
(13)
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Rating: 5 stars
03/23/2008
Wow. This packed so much flavor. It was a huge hit. The goat cheese complemented the other flavors so well. I did add more pesto and more goat cheese because I used a deep-dish pie crust. The only thing I would recommend is pre-baking the crust. The bottom of the crust practically disintegrated under the weight of everything else but the dish was still phenomenal. Read More
(11)
Rating: 5 stars
05/06/2009
Absolutely fantastic. Here's how I personalized it: added a diced tomato in with the egg mixture used feta instead of goat cheese put as much pesto as I wanted to cover the pie crust used an awesome whole wheat pie crust and added some fresh sliced basil from my garden sprinkled on top. YUMMERS Read More
(7)
Rating: 5 stars
06/09/2008
Decadent but worth the splurge. Very flavorful! A different quiche recipe that got rave reviews at my Mother's Day brunch. Will make again!! Read More
(7)
Rating: 5 stars
08/28/2011
This was a very good mix of flavors. I used cresent rolls for the crust and sun-dried tomato pesto. Read More
(6)
Rating: 3 stars
12/19/2011
I reduced the pesto by half. The layer of pesto against the crust left my crust soggy. I used egg substitute and fat free half and half without any problems. As for flavor it was just ok for me. My kids didn't like it at all. Glad I cut the pesto in half. Read More
(2)