Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche Recipe - Allrecipes.com
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
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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 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 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 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.

 
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!!

 

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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.

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