This dish originates from Chihuahua, Mexico, according to a friend’s mother. The heat is quite adaptable and may be customized to any liking. I use it for everything, even making chicken tamales verde and topping hamburgers!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 235 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for Mother’s Day brunch. The recipe was very easy and I made it per the recipe. My husband wants it on the Do It Again! list.
This recipe was awesome. So much flavor.
My new favorite quiche. I also used 1% milk and added caramelized onions. Excellent recipe.
I would definitely make it again. It was delicious. I added sun-dried tomatoes in the quiche as well as on top. I also added more goat cheese.
I thought this was great and so easy. I did make some modifications based on other comments and what was available at the store. I eyeballed the pesto and goat cheese, putting enough to cover the bottom. My store didn’t have sun dried tomatoes, but I was able to find sun dried tomato bruschetta. I mixed that in with the egg mixture and added some artichoke bruschetta too. I also used 4 eggs instead of 3. I had no issues with burning or being soggy, but my pesto was pretty dried out, so maybe that did it.
This was so delicious! Absolutely the best quiche I’ve ever had. All the ingredients compliment each other so well.
This is a very delicious quiche, one of my fiance’s instant favorite dishes.
This is now one of my favorite go-to quiche recipes. I sometimes add smoked turkey to make it a bit more savory, but it is always a hit!
I did change a few things: added an egg, used 3/4 cup of milk (I didn’t have half and half), and used a bit of paprika instead of salt.
This has been one of my favorite quick, go-to recipes for years. I usually substitute the goat cheese with feta because it is easier to find. I also like to use julienned, oil packed sun-dried tomatoes as a little time saver. Tate’s great reheated too!
Great recipe. The combination of flavors is excellent. The only thing I changed is I mixed everything together rather than laying the tomatoes on top and pouring the mixture over the cheese. I will be making again.
Easy recipe; has turned out loverly every single time.
You had me at “goat cheese.” I loved this recipe, the flavors compliment each other very well. I baked the crust first and it held up to the quiche nicely.
What a fast, simple and tasty recipe! I tweaked it a couple of ways: 1. Added a cup of chopped, thawed spinach squeezed dry of any excess liquid, plus an extra tablespoon of pesto added to the wet ingredients. Spinach adds vitamins & greens! 2. I was out of half and half, so I used about the same amount of sour cream. Note, for those who used sundried tomatoes NOT packed in oil, I used about a scant 1/3 c. of those then simmered in the microwave a minute or two before draining & again, adding to the wet ingredients. My boyfriend who doesn’t usually eat quiche ate it!!
Yum! Was looking for a ‘dinner’ quiche as I had an extra pie crust but didn’t want to make a dessert or breakfast quiche. This was perfect. Could even add a few more eggs. Very flavorful and kind if like a pasta dish in a pie crust.
Tasted great!! I followed the exact recipe but still needed about 2/3 more filling to completely fill the pie. Our pie crust and top got a little crispy at 400 degrees but the center wasn’t fully cooked. I’d suggest baking it a bit longer at a lower temperature if you end up adding more filling like I did.
This was so delicious. It was such a HUGE hit at my brunch party!
Absolutely heavenly! Full of bursts of fresh flavor. Next time I would add asparagus but was great as it was.
Best quiche ever! But used a deep dish pie pan and increased the eggs to 4. Perfection.
I did not measure the pesto or goat cheese. I coated the bottom of the crust with pesto and added 1/2 log of goat cheese from Costco. I added a few sliced sun dried tomatoes on top and then added the egg mixture and topped with sun dried tomatoes and some fresh basil. I liked it, but my husband gave it a thumbs down. I think when he heard goat cheese was in it, that did it!
I made two of these at once (with 2%), since I knew it wouldn’t yield enough for the hungry man. I ran out of goat cheese in the first one, so in the second, I substituted with cream cheese and a little parm. I also sauteed some mushrooms and onions for the second, as I also was short an egg. I followed the suggestion of another, and added 1/3 cup of milk with the two eggs, since I had the mushrooms and onions in there. They both came out great. I can’t wait to make this simple and delicious recipe again! (I also cooked at 375F 30 mins to done.) Thank you!!