Pesto, Goat Cheese and Sun-Dried Tomato Quiche - serves 6-8
This quiche is so delicious that people will ask you for the recipe! This quick and easy quiche recipe is great to entertain with or a great dish to take to a brunch or potluck. I found this recipe online years ago and have sort of tweaked it and made it my own. I'm not really sure on some of the measurements as I just add however much I feel like adding. Nonetheless, this is a delicious vegetarian dish that both non-veg's and veg's will enjoy. Also a great dish to try with the kids!
Pesto - enough to cover the bottom of the pie crust
1 (9 inch) unbaked Pie Crust - I like Pillsbury brand
Crumbled Goat Cheese - 4 to 8 Tbsp (depends on your personal preference)
1/2 cup Whole Milk or Half and Half
1 Tbsp AP Flour
8-12 oil-packed Sun Dried Tomatoes, drained and cut into strips (again, depends on your personal preference)
Salt and Pepper, to taste
1. Preheat oven to 375 F. Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2. In a large bowl, beat together eggs, milk/half&half and AP flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange or sprinkle sun-dried tomatoes on top.
3. Bake in preheated oven for 30 minutes or until done.
Serve either warm or cold. Enjoy....