Best Pesto Goat Cheese And Sun Dried Tomatoes Quiche Recipes

PESTO QUICHE

Steps:

• Prepare the pastry crust according to the recipe directions (note: the recipe will yield 2 crusts. Feel free to either half the recipe or freeze the second half for a later time).
• Preheat the oven to 425 degrees F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate (not deep dish). Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork.
• Prick the bottom of the crust all over with a fork at 1/2-inch intervals, then line the plate with foil or parchment paper. Fill with dry beans, uncooked rice, or pie weights, ensuring that the beans or weights are all the way up against the edges of the pan. Set on a rimmed baking sheet, then bake for 15 minutes. Remove the lining and weights. If the crust has puffed up in spots, gently press it back down with a fork. Bake, uncovered, for 8-10 additional minutes, until the bottom of the crust is lightly golden. Remove from oven and set aside. Reduce the oven temperature to 375 degrees F.
• Meanwhile, place the sundried tomatoes in a small bowl and cover them with boiling water. Let sit for 5 minutes to rehydrate, then drain and pat dry.
• In a large bowl whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes.
• With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust.
• Bake until the quiche is puffed and the center is set but still a little jiggly, 40 to 50 minutes. If the crust starts to brown too quickly as the quiche bakes, wrap the edges of the pan with foil to protect it. Let quiche cool on a wire rack for 15 minutes. Slice and serve warm or at room temperature.

SUN-DRIED TOMATO AND GOATS CHEESE PESTO

Steps:

• Pre heat oven to 180°C.
• Put nuts on baking tray and bake 5 minutes or until toasted.
• Place them and goats cheese and basil and tomatoes in food processor.
• Process till finely chopped.
• With motor running add oil and water.
• Taste and season.
• Serve with pasta of your choice.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• 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.