Pesto Quinoa Spinach Quiche

Quinoa, spinach and basil pesto add healthful benefits while refrigerated pie crust adds a shortcut to this easy breakfast quiche that is equally well-suited to the dinner table.


8 servings


1 refrigerated pie crust, softened as directed on box
4 ounces (1 cup) provolone cheese, shredded
1 cup water
1/2 cup uncooked quinoa, rinsed, well drained
1/4 cup basil pesto
1/4 cup Fisher® Chef's Naturals® Pine Nuts, toasted*
1 (9 ounce) box 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


Preheat oven to 425°F (218°C). 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 for 5 minutes. Remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350°F (177°C).

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.

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.

Bake for 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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 45 minutes
Standing Time: 10 minutes

Additional Information

* 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

1 Serving (1 Serving): Calories 430 (Calories from Fat 260), Total Fat 29 g (Saturated Fat 12 g, Trans Fat 0 g), Cholesterol 130 mg; Sodium 710 mg; Total Carbohydrate 24 g (Dietary Fiber 2 g, Sugars 3 g), Protein 17 g; Exchanges: 1 Starch; 1/2 Other Carbohydrate; 2 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 1 1/2

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