Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

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


  • 4 tablespoons pesto
  • 1 (9 inch) unbaked pie crust
  • 4 tablespoons crumbled goat cheese
  • 3 eggs
  • 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.

Preparation time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Servings: 8 – Yield: 8 servings



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