Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche Recipe -
Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche Recipe
  • READY IN 45 mins

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 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.

May 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.

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.

Mar 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.

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!

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.

May 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


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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