Reviewed: Feb. 15, 2011

Very good! My roommate and I devoured it!

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Reviewer:

Care

Cooking Level: Beginning

Living In: West Palm Beach, Florida, USA

Reviewed: Sep. 6, 2010

Great! I didn't have any pesto so I increased the amount of goat cheese (too much is NEVER enough), used four eggs, a bit more half-and-half, and added chopped artichokes and a bit of herbes de Provence. Thanks.

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POOKA75

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Reviewed: Sep. 4, 2010

Delicious! I used 2% milk as I had no half & half around, and it was still great. Instead of a pre-made crust, I used the "Cheesy Quiche Crust" recipe on this site... so good! Definitely making this one again.

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moo74

Reviewed: Jul. 14, 2010

I loved this recipe!! I was looking for a way to use up some of our yellow teardrop tomatoes from the garden, so I just substituted that for the sundried tomatoes. Also I left out the tbsp of flour and added one more egg (just my preference) and it worked perfectly. Delicious!!

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ashley b.

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Jun. 18, 2010

I just got done making and enjoying this meal! I was expecting the flavors to be overpowering, but they all actually complimented each other quite well! I didn't really measure the pesto, goat cheese or tomatoes, just eye-balled it :-)

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Reviewer:

Ambrey

Cooking Level: Intermediate

Reviewed: Apr. 30, 2010

This was very good. I did bake the crust before filling and I do not think I will do it next time I think it dried it out. I did use 4 eggs. This was a big hit at my luncheon

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Feb. 26, 2010

This quiche had a nice taste, but I added 5 or 6 eggs instead of the 3 and used skim milk. It has a lot of rich flavors so the cream to me is unnecessary. I did bake the empty shell for 10 or so minutes efore assembling so it wouldn't get soggy during cooking.

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sullisue

Reviewed: Feb. 10, 2010

i subbed the half and half cream with 2% milk and it turned out wonderful; i wouldn't change a thing!!!!

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Shobi

Reviewed: Feb. 2, 2010

This was an amazing quiche! The only change I made was substituting half milk/half cream for the half and half. Thanks for the great recipe!

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Reviewer:

ChristineShen

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jan. 4, 2010

I took the advise of others and put a fairly thick layer of the pesto in the bottom. I was sorry that I did that because it ruined the dish. Maybe I just don't like pesto. I also added extra sun-dried tomatoes which helped, but I wish I would have also increased the amount of goat cheese because the flavor of it got lost. The crust didn't really belong either. I make a quiche which sort of makes it's own very tasty crust and I prefer that style over using a pie crust. I love the concept of the goat cheese and sun-dried tomatoes in quiche, however, and will try it out with my recipe. If it works out, I will post the recipe to this site, but it seems to take a very long time before they accept and post submitted recipes. Thanks for the great concept.

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