Pesto and Sun Dried Tomato Quiche
January 27th, 2012 § Leave a Comment
Eggs are wonderful. From baking to breakfast, they are a true workhorse in the kitchen. Quiche is a versatile egg dish and a nice canvas to work with when you want something quick, easy and tasty — which is especially handy on lazy weekend mornings. The addition of creamy goat cheese really brings out the nuttiness of the pesto and the tang of the sun dried tomatoes!
I “cheated” and used a store bought crust because – as with my mini quiche – I’m still not quite comfortable making my own yet.
Ingredients
1 store-bought pie crust, frozen
2 tablespoons pesto
4 tablespoons crumbled goat cheese
1/4 Monterey Jack cheese, shredded
3 eggs
1/2 cup milk
5 sun dried tomatoes, packed in oil, drained and cut into strips (I preffer Mezzetta)
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F. Spread pesto evenly in the bottom of the pie crust and sprinkle goat cheese and Monterey Jack cheese over pesto.
In a bowl, beat together eggs and milk. Season with salt and pepper. Pour over goat cheese in pie crust and arrange sun dried tomatoes on top.
Bake in preheated oven for 30 minutes, or until done. Cool to near room temperature before serving.
Note: The last step is important. The quiche needs to be completely cool before you try to slice it so it has time to settle a bit. Can you eat it hot out of the oven, yes, but it will be a hot mess (literally and figuratively) to get out of the pan. Plus, letting it cool down a bit allows the flavors a little more time to meld together.
