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Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

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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Pasties II

Reviewed: Apr. 21, 2008
Man, these are good. I did make changes, based on what I had in my cupboard. I used half pork sausage and half ground beef. Unfortnately I had no rutabagas handy, but the recipe was good without them. Per other users, I thinly sliced the carrots and potatos for quicker cooking. I also brushed the tops with milk. I cooked the pasties on my pizza stone (because I left it in the oven by mistake) and they turned out great, very flakey and perfectly cooked. On the stone at 400 degrees, the pasties took 30 minutes. I will make these again. Very yummy.
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