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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796492fd-05fb-4f53-829a-ca94ff232d74

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;