Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche
4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
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
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.
There are no reviews for this recipe yet, use a form below to write your review