Bake-Off® Contest 44, 2010
Cincinnati, Ohio

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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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 13
  • servings 8
 

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 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
eggs
1 1/2
cups half-and-half
1/4
teaspoon salt
1/8
teaspoon black pepper
2
tablespoons thinly sliced fresh basil leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.
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