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

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Ingredients

4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
3 eggs
½ cup half-and-half cream
1 tablespoon all-purpose flour
8 oil-packed sun-dried tomatoes, drained and cut into strips
salt and freshly ground black pepper to taste

Nutrition Info

221.8 calories
carbohydrate: 13.1 g
cholesterol: 80.6 mg
fat: 16.1 g
fiber: 1.2 g
protein: 6.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 235 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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