Provolone and Pesto Quiche

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

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

Directions

  1. 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. 2 Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
  3. 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. 4 In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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