Pesto-Quinoa-Spinach Quiche

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

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.
  • 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.

Notes









Tips

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.

Nutritional Information

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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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