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Reviewed: Jul. 22, 2008

A little dry, but overall good and very easy

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Debbie


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Reviewed: Jul. 12, 2008

Good quiche. I used sun-dried tomato basil feta instead of goat cheese. Adding pesto to the quiche was a great idea! Will make again.

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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.

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trooworld

	Cooking Level: Intermediate Home Town: Smithville, Ohio, USA Living In: San Diego, California, USA
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Reviewed: Jun. 22, 2008

Excellent! I used "Classico" Basil Pesto. I was worried because I didn't like the smell or taste of the pesto, but when the quiche was finished, it was absolutely fantastic! My husband called it the best quiche he's ever had!

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Autumn


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Reviewed: Jun. 9, 2008

I just served this quiche at a dinner party and my guests said it was the best quiche they ever ate. I did make some changes based on what I had in the fridge: I used tomato-flavored pesto instead of sundried tomatoes plus pesto; I added some sauteed onion and mushrooms; I added a half cup of mozzerella/parmesan shredded cheese blend. I also baked the crust before adding the ingredients (in a 400 degree oven for 10 minutes). Spectacular results. Great quiche. I will serve it to guests again.

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Lon97478


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Reviewed: Jun. 9, 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!!

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RaeMama71


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Reviewed: Jun. 7, 2008

This was a wonderful dish! I made it for my fiance for our anniversary, it was a huge hit! The flavors fit together suprisingly well. I admit, goat cheese and sun dried tomatoes aren't cheap, but I had left-overs of each and they're nice additions to salads and pasta salads.

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CoreyRose


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Reviewed: May 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.

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Molly

	Cooking Level: Intermediate Home Town: Forestville, California, USA Living In: Chico, California, USA
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Reviewed: Mar. 27, 2008

This recipe was a little pricey to make and was a little too rich for my taste. I wont be making again.

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Kelly

	Cooking Level: Intermediate Home Town: Richmond, Virginia, USA Living In: Foley, Alabama, USA
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Reviewed: Mar. 26, 2008

I made this last night and was thrilled with the results. I may try pesto, feta and roma next time with same basic recipe. Delicious, thank you!!

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Jennifer


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Reviewed: Mar. 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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DOMESTICGODDESS36

	Cooking Level: Intermediate Home Town: Ayton, Ontario, Canada Living In: Waterloo, Ontario, Canada
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Reviewed: Mar. 25, 2008

We served this during Easter brunch and it was well received. As others have mentioned, there's no need to measure the pesto or goat cheese precisely -- simply use what is necessary to cover the bottom and to suit your taste. Also, be creative when placing the sun-dried tomatoes on top. Presentation, taste, and originality make this a five-star quiche recipe.

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nhohmann

	Cooking Level: Intermediate
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Reviewed: Mar. 22, 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.

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kas


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Reviewed: Mar. 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!

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Bekkah

	Cooking Level: Intermediate Living In: Baltimore, Maryland, USA
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Reviewed: Mar. 2, 2008

This recipe was excellent! I used low fat half and half to cut down on the fat. I also used a little extra goat cheese on the bottom. It was wonderful! Everyone wished I would have made more.

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Michelle

	Cooking Level: Intermediate Living In: Stow, Ohio, USA
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Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

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