Pesto, Goat Cheese, and Tomato Quiche Recipe

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Dwight Published: February 2, 2021 Modified: May 31, 2021

How To Make Pesto, Goat Cheese, and Tomato Quiche

This creamy sun-dried tomato quiche is a satisfying breakfast dish, loaded with earthy pesto and salty cheese, all baked in a deliciously flaky pie crust.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 4tbsppesto
  • 1pie crust,9-inch, unbaked
  • 4tbspgoat cheese,crumbled
  • 3eggs
  • ½cuphalf and half cream
  • 1tbspall purpose flour
  • 8sun dried tomatoes,oil packed, drained and cut into strips
  • salt and freshly ground black pepper,to taste


  1. Preheat the oven to 400 degrees F.

  2. Spread the pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over the pesto.

  3. In a large bowl, beat together the eggs, half-and-half cream, and flour. Season with salt and pepper.

  4. Pour over the goat cheese in pie crust. Arrange sun-dried tomatoes on top.

  5. Bake in the oven for about 30 minutes or until done.

  6. Serve warm, and enjoy!


  • Calories: 254.17kcal
  • Fat: 18.26g
  • Saturated Fat: 7.87g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.38g
  • Polyunsaturated Fat: 1.51g
  • Carbohydrates: 17.84g
  • Fiber: 0.99g
  • Sugar: 1.23g
  • Protein: 5.05g
  • Cholesterol: 83.62mg
  • Sodium: 261.45mg
  • Calcium: 46.99mg
  • Potassium: 128.41mg
  • Iron: 1.15mg
  • Vitamin A: 104.08µg
  • Vitamin C: 0.87mg
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