Pesto-Quinoa-Spinach Quiche recipe for managing PCOS and pregnancy on Fertility Chef

Pesto-Quinoa-Spinach Quiche recipe for managing PCOS and pregnancy on Fertility Chef

fertilitychef.com

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.

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Cooking tools:

  • Oven
  • Deep-dish glass pie plate
  • Saucepan
  • Measuring cup
  • Measuring spoon
  • Fork
  • Mixing bowl
  • Whisk
  • Spatula
  • Chef's knife
  • Cutting board
  • Colander
  • Kitchen towel
  • Cooling rack
  • Skillet
  • Toaster oven
  • Grater
  • Spoon

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

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