• 8servings
  • 30minutes
  • 223calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 4 tablespoons pesto

  2. 1 (9 inch) unbaked pie crust

  3. 4 tablespoons crumbled goat cheese

  4. 3 eggs

  5. 1/2 cup half-and-half cream

  6. 1 tablespoon all-purpose flour

  7. 8 oil-packed sun-dried tomatoes, drained and cut into strips

  8. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Bake in preheated oven for 30 minutes, or until done.


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