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Provolone and Pesto Quiche

  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 8

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

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

Steps

Hide Images
  • 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.

Expert Tips

  • Baking the crust slightly before adding the filling helps insure that it cooks thoroughly and will not be soggy.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
165mg
54%
Sodium
590mg
25%
Potassium
180mg
5%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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