Pesto, goat cheese and sun-dried tomatoes come all together in this quiche. This is a perfect combination of flavours that will make you appear like a chef when you serve it to your friends.
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. - 10 Jul 2008 (Review from Allrecipes USA and Canada)
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. - 04 May 2008 (Review from Allrecipes USA and Canada)
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. - 25 Mar 2008 (Review from Allrecipes USA and Canada)