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Pesto-Quinoa-Spinach Quiche

pesto-quinoa-spinach quiche Entree
Pesto-Quinoa-Spinach Quiche
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 8
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Quinoa, spinach and basil pesto add healthful benefits while Pillsbury™ refrigerated pie crusts adds a shortcut to this easy breakfast quiche that is equally well-suited to the dinner table. ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup provolone cheese, shredded
1 cup water
1/2 cup uncooked quinoa, rinsed, well drained
1/4 cup basil pesto
1/4 cup pine nuts, toasted*
1 1/4 cups 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 centre comes out clean and edge of crust is golden brown. Sprinkle with basil. Let stand 10 minutes before serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
430
% Daily Value
Total Fat
29
Saturated Fat
12
Trans Fat
0
Cholesterol
130
Sodium
710
Dietary Fiber
2
Sugars
3
Protein
17
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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