Pesto Goat Cheese Quiche

There are 3 things in cooking that make anything better - bacon, butter and goat cheese - at least in my mind they do. I didn't discover the beauty of goat cheese until I went to culinary school and learned this recipe. You can make with or without tomato and you can cut back on the goat cheese, but why would you.


Ingredients:
6 eggs
2 egg yolks
1 1/4 cup milk
1 tsp salt
1/2 tsp pepper
1 cup pesto
8 oz goat cheese
1 tomato, sliced thinly

Preparation:
Whisk together eggs, yolk, milk and salt and pepper. Add pesto and combine. Place egg/pesto mixture in crust that has been blind baked for 10 minutes. Mixture should not come to top of crust, and this is fine, because as soon as you add goat cheese, the mixture will come up higher. Break goat cheese into small pieces, about quarter size, and drop into mixture. Place around to different spots because where you drop it, is where it will set up and you don't want a huge blob of goat cheese (or maybe you do). Place thinly sliced tomato directly on top of egg/pesto/goat cheese mixture. Lay them flat around in a circle - they should sit right on top but the edges may sink a little.

Alternative is that you can put a base of thinly sliced tomato right onto your blind baked crust BEFORE you put in the egg/pesto mixture. The advantage to putting them on the bottom vs. the top is that sometimes they can dry out a little on the top.

Or you can completely forget the tomato.

Put quiche in 350 degree preheated oven and bake for 40 minutes. Egg mixture should be set and not look wet and runny. There should still be a little bit of jiggle to it. If there's no jiggle, that means it's overcooked. It will still have great flavor, but just be a little dry. Allow quiche to cool 10 minutes before slicing so that it will continue to set up and slice more neatly.

If you want to make individual quiches, bake for 20 minutes.