Pesto-Quinoa-Spinach Quiche

Name: Pesto-Quinoa-Spinach Quiche
Prep time: 20 min
Total time: 1 h 5 min
Yield: 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) 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

79 Ratings

31 Reviews

Kitchen Tested

Prep 20 min
Total 1 hr 5 min
Ingredients 13
Servings 8

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.

By Pillsbury Kitchens

Updated March 26, 2014

Make With

Pillsbury Pie Crust

Bake-Off® Contest 44, 2010

Katie Erbeck
Cincinnati, Ohio

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) 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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 260

Total Fat: 29g; 45%

Saturated Fat: 12g; 61%

Trans Fat: 0g

Cholesterol: 130mg; 44%

Sodium: 710mg; 30%

Potassium: 270mg; 8%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 2g; 9%

Sugars: 3g

Protein: 17g

% Daily Value*:

Vitamin A: 60%; 60%

Vitamin C: 0%; 0%

Calcium: 40%; 40%

Iron: 8%; 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;