Lunch: Pesto-Quinoa-Spinach Quiche

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

This recipe includes fertility superfoods such as:

Spinach, Nuts, Basil

Health and fertility benefits of Pesto-Quinoa-Spinach Quiche

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box
4 oz provolone cheese, shredded (1 cup)
1 cup water
1/2 cup uncooked quinoa, rinsed, well drained
1/4 cup basil pesto
1/4 cup pine nuts, toasted*
1 box (9 oz) 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

Instructions

Heat oven to 425 °F. 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 5 minutes. Remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350 °F.
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 at 350 °F 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.

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