Pesto-Quinoa-Spinach Quiche

Name: Pesto-Quinoa-Spinach Quiche
Yield: 8
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 Fisher® Chef's Naturals® Pine Nuts, toasted*; 1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain; 1 1/4 cups grated Parmesan cheese; 4 LAND O LAKES® Eggs; 1 1/2 cups half-and-half; 1/4 teaspoon salt; 1/8 teaspoon McCormick® Black Pepper; 2 tablespoons thinly sliced fresh basil leaves, if desired

Pesto-Quinoa-Spinach Quiche was pinched from <a href="http://www.pillsbury.com/recipes/pesto-quinoa-spinach-quiche/796492fd-05fb-4f53-829a-ca94ff232d74" target="_blank">www.pillsbury.com.</a>

"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...."

INGREDIENTS

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1 Pillsbury® refrigerated pie crust, softened as directed on box

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4 oz provolone cheese, shredded (1 cup)

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1 cup water

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1/2 cup uncooked quinoa, rinsed, well drained

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1/4 cup basil pesto

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1/4 cup Fisher® Chef's Naturals® Pine Nuts, toasted*

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1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain

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1 1/4 cups grated Parmesan cheese

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4 LAND O LAKES® Eggs

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1 1/2 cups half-and-half

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1/4 teaspoon salt

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1/8 teaspoon McCormick® Black Pepper

•

2 tablespoons thinly sliced fresh basil leaves, if desired

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