Pesto Quiche
Ingredients
The crust
-
1
whole
wheat pastry crust unbaked
The filling
-
4
large
eggs
-
2
large
egg whites
-
¾
cup
milk
-
¼
cup
plain Greek yogurt
-
¼
cup
pesto
-
¼
teaspoon
kosher salt
-
¼
teaspoon
freshly ground pepper
-
2
cups
baby spinach, roughly chopped
-
½
cup
Parmesan cheese, freshly grated
-
⅓
cup
dried julienne sundried tomatoes, roughly chopped
Instructions
- Prepare the pastry crust according to the recipe directions.
- Preheat the oven to 425°F.
- Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate.
- Trim and crimp the edges of the crust as desired.
- Prick the bottom of the crust with a fork and line it with foil or parchment paper.
- Fill with dry beans or pie weights and bake for 15 minutes.
- Remove the lining and weights, and bake for another 8-10 minutes until golden.
- Rehydrate the sundried tomatoes in boiling water for 5 minutes, then drain.
- In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper.
- Stir in the spinach, Parmesan, and sundried tomatoes.
- Pour the filling into the prebaked crust.
- Bake until puffed and the center is set but still jiggly, about 40-50 minutes.
- Let cool for 15 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6 slices
Calories
292
Total fat
17g
Total carbohydrates
21g
Total protein
14g
Sodium
20mg
Cholesterol
132mg
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