Pesto, Goat Cheese & Sun-dried Tomatoes Quiche
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pesto, Goat Cheese & Sun-dried Tomatoes Quiche calories by ingredient
Number of Servings: 8
Ingredients
-
1/4 cup pesto
1 (9 inch) pillsbury unbaked pie crust
1/4 cup crumbled goat cheese
3 eggs
1/2 cup fat free half-and-half
1 Tbsp whole wheat flour
8 sun-dried tomatoes, cut into strips
1/2 tsp salt
1/2 tsp black pepper
Directions
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.
