Reviewed: Nov. 3, 2009

Love this recipe-My husband said I could just make this everyday and he would be happy!! (Used smoked gouda as that is what I had handy) Eventually added red bell peppers and fresh tomatoes. Just keeps getting better!!!

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txjb

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Reviewed: Aug. 19, 2009

Great mix of flavors!

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Errica

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 6, 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

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LINDAANA

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Reviewed: Apr. 5, 2009

Oh my goodness! This is the best quiche I've ever had. I made it yesterday for an early Easter brunch for a bunch of friends and they loved it. I will definitely be making this again. There is no need to change a thing.

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testarossa11

Home Town: High Bridge, New Jersey, USA

Living In: Lambertville, New Jersey, USA

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Reviewed: Mar. 1, 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.

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funnyshoes1

Cooking Level: Expert

Home Town: Economy, Pennsylvania, USA

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Reviewed: Feb. 5, 2009

The flavors in this quiche are excellent. What's not good to say about Pesto, cheese and sun dried tomatoes! If we were making it again I might bake the pastry blind as the pesto made the base a little soggy. Also as suggested we used 2% instead of the cream. Overall a smashing recipe

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Steve

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Reviewed: Dec. 4, 2008

I loved this quiche. My family, though found the taste of goat cheese overpowering. I baked it in regular pie crust and deep dish (with increae in ingredients, of course). And I used 1% milk. Worked well.

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tantuc

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

Super easy and quick to make, and soooo delicious. Didn't know where to get oil-packed sundried tomatoes in the grocery store -- finally found them with the specialty olives, capers, artichoke hearts, etc. This is an expensive dish to make, and certainly isn't low fat, but what a treat! I'm wondering if people have ideas about how to prevent the crust from absorbing so much of the pesto... didn't interfere at all with the yummy taste, but the slices could have looked better on a plate. Anyway, thanks for a great recipe!

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 28, 2008

This is a great, easy quiche. One warning though - I made it as a lunch entree for four adults and it wasn't very filling so you may need to make extra or serve it as a side dish.

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DundeeMom

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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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Lena

Cooking Level: Intermediate

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Reviewed: Jul. 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.

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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

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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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. 8, 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

Living In: Forestville, California, USA

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Reviewed: Mar. 26, 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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