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Pesto, goat's cheese and sun-dried tomato quiche
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.
Ingredients
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
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Preheat the oven to 200 C / Gas 6. Spread pesto evenly in the bottom of the pastry. Sprinkle goat cheese over pesto.
- 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.
- Bake in preheated oven for 30 minutes, or until done.
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Reviews & ratings
Average global rating:
(86)
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)