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| Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche Recipes |
- PREP 15 mins
- COOK 30 mins
- READY IN 45 mins
Ingredients
Original recipe makes 8 servings
- 4 tablespoons pesto
- 1 (9 inch) unbaked pie crust
- 4 tablespoons crumbled goat cheese
- 3 eggs
- 1/2 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
Directions
- 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.
- 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.
- Bake in preheated oven for 30 minutes, or until done.
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