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Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Il Max

"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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45 m servings 222 cals
Original recipe yields 8 servings


  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 63
  1. 80 Ratings

Most helpful positive review

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 usi...

Most helpful critical review

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...

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Most positive
Least positive

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 usi...

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 mea...

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 mis...

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 c...

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 c...

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 on...

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 ...

Decadent but worth the splurge. Very flavorful! A different quiche recipe that got rave reviews at my Mother's Day brunch. Will make again!!

This was a very good mix of flavors. I used cresent rolls for the crust and sun-dried tomato pesto.