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

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

  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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