Pesto, goat's cheese and sun-dried tomato quiche

    45 min

    Pesto, goat's cheese and sun-dried tomatoes come together in this quiche that I created myself. This is a perfect combination of flavours that will make you appear like a chef when you serve this plate to your friends.

    97 people made this

    Serves: 8 

    • 4 tablespoons pesto
    • 1 (23cm) unbaked pastry case
    • 4 tablespoons crumbled soft goat's cheese
    • 3 eggs
    • 50ml double cream
    • 75ml milk
    • 1 tablespoon flour
    • 8 oil-packed sun-dried tomatoes, drained and cut into strips
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Spread pesto evenly in the bottom of the pastry. Sprinkle goat cheese over pesto.
    2. In a large bowl, beat together eggs, cream, milk and flour. Season with salt and pepper. Pour over goat's cheese in pastry case. Arrange sun-dried tomatoes on top.
    3. Bake in preheated oven for 30 minutes, or until done.

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    Reviews & ratings
    Average global rating:

    Reviews in English (68)


    This is the first time i've ever cooked with goats cheese and sun-dried tomatoesMyself and my hubby thought that this was very nice!  -  03 May 2010


    Perfect! Really simple and tastes great! Thank you for sharing.  -  01 Nov 2014


    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 US | Canada)