Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche Recipe

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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.

—trooworld

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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.

—CRAZY4SUSHI

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68 Ratings

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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.

—Molly

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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.

—DOMESTICGODDESS36

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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.

—funnyshoes1

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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.

—kas

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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!

—Bekkah

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Jun 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!!

—RaeMama71

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Nutrition

Calories
222 kcal
11%

Carbohydrates
13.1 g
4%

Cholesterol
90 mg
30%

Fat
16.1 g
25%

Fiber
1.2 g
5%

Protein
6.6 g
13%

Sodium
283 mg
11%

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

Nutritional Information

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 222
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 5.3g 26 %
Cholesterol 90mg 30 %
Sodium 283mg 11 %
Potassium 135mg 4 %
Total Carbohydrates 13.1g 4 %
Dietary Fiber 1.2g 5 %
Protein 6.6g 13 %
** Sugars 0.3g
Vitamin A 6 %
Vitamin C 6 %
Calcium 12 %
Iron 14 %
** Thiamin 12 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 5 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.