Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
