Menu

Provolone and Pesto Quiche

  • Save Recipe
Provolone and Pesto Quiche
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 8
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Jazz up a basic quiche, made with refrigerated pie crust, with prepared basil pesto and red bell pepper.
Updated Jan 12, 2010

Ingredients

Steps

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

Tips from the Pillsbury Kitchens

  • tip 1
    Baking the crust slightly before adding the filling helps insure that it cooks thoroughly and will not be soggy.

Nutrition Information

320 Calories, 22g Total Fat, 15g Protein, 16g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
610mg
26%
Potassium
180mg
5%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved