Pesto-Quinoa-Spinach Quiche

Quinoa, spinach and basil pesto add healthful benefits while Pillsbury® refrigerated pie crust adds a shortcut to this easy breakfast quiche that is equally well-suited to the dinner table.

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Servings 8

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( 76 ) Ratings

76 Ratings

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Member Reviews ( 34 )

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Bake-Off® Contest 44, 2010

Katie Erbeck

Cincinnati, Ohio

ingredients 13
Prep Time 20 min
Total Time 1 hr 5 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

4: oz provolone cheese, shredded (1 cup)

1: cup water

1/2: cup uncooked quinoa, rinsed, well drained

1/4: cup basil pesto

1/4: cup Fisher® Chef's Naturals® Pine Nuts, toasted*

1: box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain

1 1/4: cups grated Parmesan cheese

4: LAND O LAKES® Eggs

1 1/2: cups half-and-half

1/4: teaspoon salt

1/8: teaspoon McCormick® Black Pepper

2: tablespoons thinly sliced fresh basil leaves, if desired

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Directions

1 Heat oven to 425°F. Place pie crust in 9 1/2-inch deep-dish glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 5 minutes. Remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350°F.
2 Meanwhile, in 2-quart saucepan, heat water to boiling over high heat. Stir in quinoa; reduce heat to low. Cover; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Fluff with fork. Stir in pesto, pine nuts, spinach and 1 cup of the Parmesan cheese.
3 In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended. Gently fold quinoa mixture into eggs. Pour filling into crust. Sprinkle with remaining 1/4 cup Parmesan cheese.
4 Bake at 350°F 30 to 35 minutes longer or until knife inserted in center comes out clean and edge of crust is golden brown. Sprinkle with basil. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

*To toast pine nuts, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 130mg; 130%;
Sodium: 710mg; 710%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 0%;
Calcium: 40%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Sandy

report Posted Sep. 22, 2012 9:17 PM

This is absolutely delicious!!! It's flavorful, satisfying, and healthy. I've made it many times now. I use walnuts or plain sunflower seeds instead of the expensive pinenuts. I love the added little crunches. An 1/8th size serving doesn't seem like much at first glance, but it really does fill you up and I don't get hungry later. I take leftovers to work for lunch and everyone is envious!! I'm going to have to make a couple when it's my turn to bring breakfast. I can't wait!!!

1697sc

report Posted Aug. 8, 2012 4:10 PM

This Pesto-Quinoa-Spinach Quinoa, looks so good. I feel healthy just looking at the recipe, I'll try this dish! Thanks!

ajms415

report Posted Aug. 7, 2011 3:12 PM

This is a hardy quiche with a ton of flavor and super healthy too! It always overflows while it bakes (and I use a deep dish plate) so make sure you have a pan underneath!

Mara204

report Posted May. 18, 2011 8:43 AM

This is not your mama's quiche. This hardy, healthy quiche was a crowd pleaser to the men in my family. It easily makes 8 servings (or more). Great for breakfast too.

Mileva511

report Posted Mar. 8, 2011 11:13 AM

Was fantastic and easy to make.