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.
Bake-Off® Contest 44, 2010
Katie Erbeck
Cincinnati, Ohio
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1
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Pillsbury™ refrigerated pie crust, softened as directed on box
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4
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oz provolone cheese, shredded (1 cup)
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1
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cup water
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1/2
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cup uncooked quinoa, rinsed, well drained
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1/4
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cup basil pesto
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1/4
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cup pine nuts, toasted*
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1
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box (9 oz) frozen chopped spinach, thawed and squeezed to drain
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1 1/4
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cups grated Parmesan cheese
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4
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eggs
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1 1/2
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cups half-and-half
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1/4
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teaspoon salt
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1/8
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teaspoon black pepper
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2
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tablespoons thinly sliced fresh basil leaves, if desired
Steps
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 260
% Daily Value
- Total Fat
- 29g
- 45%
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- Saturated Fat
- 12g
- 61%
- Trans Fat
- 0g
- Cholesterol
- 130mg
- 44%
- Sodium
- 710mg
- 30%
- Total Carbohydrate
- 24g
- 8%
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- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 17g
- 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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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