Pesto and Goat Cheese Quiche

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    Pesto and Goat Cheese Quiche

    Pesto and Goat Cheese Quiche

    (79)
    45min


    75 people made this

    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.

    Ingredients
    Serves: 8 

    • 4 tablespoons pesto
    • 1 (22cm) unbaked pie shell
    • 4 tablespoons crumbled goat cheese
    • 3 eggs
    • 1/2 cup thickened cream
    • 1 tablespoon plain flour
    • 8 oil-packed sun-dried tomatoes, drained and cut into strips
    • 1 pinch salt and freshly ground black pepper, to taste

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 degrees C. Spread pesto evenly in the bottom of the pie shell. Sprinkle goat cheese over pesto.
    2. In a large bowl whisk together eggs, cream and flour. Season with salt and pepper. Pour over goat cheese in pie shell. Arrange sun-dried tomatoes on top.
    3. Bake in preheated oven for 30 minutes or until done.
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    Reviews and Ratings
    Global Ratings:
    (79)

    Reviews in English (79)

    by
    37

    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)

    by
    22

    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)

    by
    15

    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)

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