Provolone and Pesto Quiche

Jazz up a basic quiche, made with refrigerated pie crust, with prepared basil pesto and red bell pepper.

(17)
(3)
Save and Share
  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 8
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups shredded Provolone cheese (8 oz)
3
tablespoons refrigerated pesto
1/4
cup grated Parmesan cheese
1/2
cup chopped red bell pepper
5
eggs
1 1/2
cups milk
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.
  • 2 Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
  • 3 In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese. Sprinkle with bell pepper and remaining Provolone cheese.
  • 4 In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
  • 5 Bake 7 minutes. Reduce oven temperature to 325°F; bake 15 minutes. Cover edge of crust with foil. Bake 23 to 28 minutes longer or until set and knife inserted in center comes out clean. Let stand for 5 minutes before serving.
  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.
  • 2 Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
  • 3 In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese. Sprinkle with bell pepper and remaining Provolone cheese.
  • 4 In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
  • 5 Bake 7 minutes. Reduce oven temperature to 325°F; bake 15 minutes. Cover edge of crust with foil. Bake 23 to 28 minutes longer or until set and knife inserted in center comes out clean. Let stand for 5 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

Baking the crust slightly before adding the filling helps insure that it cooks thoroughly and will not be soggy.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
610mg
610%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
35%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.