Jazz up a basic quiche, made with refrigerated pie crust, with prepared basil pesto and red bell pepper.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups shredded Provolone cheese (8 oz)
tablespoons refrigerated pesto
cup grated Parmesan cheese
cup chopped red bell pepper
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.
Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese. Sprinkle with bell pepper and remaining Provolone cheese.
In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
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.
Baking the crust slightly before adding the filling helps insure that it cooks thoroughly and will not be soggy.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 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; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.