Pesto-Quinoa-Spinach Quiche

(78)
33 reviews.
  • 20 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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