Pesto-Quinoa-Spinach Quiche

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Pesto-Quinoa-Spinach Quiche

Pesto-Quinoa-Spinach Quiche

Pesto-Quinoa-Spinach Quiche


½ pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1 cup (250 mL) shredded provolone cheese

1 cup (250 mL) water

½ cup (125 mL) uncooked quinoa, rinsed, well drained

¼ cup (50 mL) basil pesto

¼ cup (50 mL) pine nuts, toasted

1 box (300 g) frozen chopped spinach, thawed and squeezed to drain

1¼ cups (300 mL) grated Parmesan cheese

4 eggs

1½ cups (375 mL) half-and-half

¼ tsp (1 mL) salt

1/8 tsp (0.5 mL) black pepper

2 tbsp (30 mL) thinly sliced fresh basil leaves, if desired


Heat oven to 425°F (220°C). Place pie crust in 9-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 (180°C).

Meanwhile, in 2 L/qt 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 (250 mL) 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 (50 mL) Parmesan cheese.

Bake at 350°F (180°C) 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.

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