Pesto, Goat Cheese & Sun-dried Tomatoes Quiche
- Number of Servings: 8
Ingredients
1/4 cup pesto1 (9 inch) pillsbury unbaked pie crust1/4 cup crumbled goat cheese3 eggs1/2 cup fat free half-and-half1 Tbsp whole wheat flour8 sun-dried tomatoes, cut into strips1/2 tsp salt1/2 tsp black pepper
Pre-bake the pie crust according to package.
Preheat the oven to 400 degrees F. 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 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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Preheat the oven to 400 degrees F. 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 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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 12.1 g
- Cholesterol: 76.6 mg
- Sodium: 448.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 0.6 g
- Protein: 4.5 g