Sun Dried Tomato Quiche


  • ½ cup Bella Sun Luci Sun Dried Tomato Pesto
  • 1 (9 inch) unbaked pie crust
  • 4 tbsp. crumbled goat cheese
  • 3 eggs
  • ½ cup half and half cream
  • 1 tbsp. all purpose flour
  • 8 Bella Sun Luci Sun Dried Tomatoes in EVOO, drained and cut into strips
  • Serves 4


  • Preheat oven to 400° F
  • Spread pesto evenly in the bottom of the pie crust.
  • On top of pesto sprinkle pieces of sun dried tomatoes.
  • Sprinkle goat cheese over tomatoes.
  • In a large bowl, beat together eggs, half and half cream, and flour. Pour over goat cheese in pie crust.
  • Arrange sun dried tomatoes on top.
  • Bake in oven for 35 to 45 minutes or until eggs are set.
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