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Ingredients
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4 tablespoons pesto
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1 (9 inch) unbaked pie crust
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4 tablespoons crumbled goat cheese
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3 eggs
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½ cup half-and-half cream
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1 tablespoon all-purpose flour
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8 oil-packed sun-dried tomatoes, drained and cut into strips
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salt and freshly ground black pepper to taste
Directions
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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.
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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.
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Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts (per serving)
222 | Calories |
16g | Fat |
13g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 222 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 5g | 27% |
Cholesterol 81mg | 27% |
Sodium 235mg | 10% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 0g | |
Protein 7g | 13% |
Vitamin C 4mg | 4% |
Calcium 95mg | 7% |
Iron 1mg | 8% |
Potassium 135mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.