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Provolone and Pesto Quiche

Jazz up a basic quiche, made with refrigerated pie crust, with prepared basil pesto and red bell pepper.

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 (1) 1 Reviews
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  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 8

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups shredded Provolone cheese (8 oz)
3
tablespoons refrigerated pesto
1/4
cup grated Parmesan cheese
1/2
cup chopped red bell pepper
5
eggs
1 1/2
cups milk
1/4
teaspoon salt

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LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
165mg
165%;
Sodium
590mg
590%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
35%;
Iron
4%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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