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
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 400 degrees F.
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Spread the pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over the pesto.
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In a large bowl, beat together the eggs, half-and-half cream, and flour. Season with salt and pepper.
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Pour over the goat cheese in pie crust. Arrange sun-dried tomatoes on top.
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Bake in the oven for about 30 minutes or until done.
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Serve warm, and enjoy!
Nutrition
- 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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