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Pesto-Quinoa-Spinach Quiche

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. MORE+ LESS-

By Pillsbury Kitchens

Updated March 26, 2014

Bake-Off® Contest 44, 2010

Katie Erbeck

Cincinnati, Ohio

Make with

Pillsbury Pie Crust

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

oz provolone cheese, shredded (1 cup)

cup water

1/2

cup uncooked quinoa, rinsed, well drained

1/4

cup basil pesto

1/4

cup pine nuts, toasted*

box (9 oz) frozen chopped spinach, thawed and squeezed to drain

1 1/4

cups grated Parmesan cheese

eggs

1 1/2

cups half-and-half

1/4

teaspoon salt

1/8

teaspoon black pepper

tablespoons thinly sliced fresh basil leaves, if desired

Steps

Hide Images

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

*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 Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 260

% Daily Value

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;