Provolone and Pesto Quiche

Health score
5%
Provolone and Pesto Quiche
70 min.
8
432kcal

Suggestions


Indulge in the delightful flavors of our Provolone and Pesto Quiche, a perfect dish for any morning meal, brunch, or lunch gathering. This quiche combines the rich, creamy texture of Provolone cheese with the aromatic essence of pesto, creating a savory experience that will tantalize your taste buds. With a golden, flaky crust and a colorful medley of red bell peppers, this dish not only looks stunning but also offers a satisfying balance of flavors.

Ready in just 70 minutes, this quiche serves eight, making it an ideal choice for family gatherings or brunch with friends. Each slice is packed with 432 calories, providing a hearty yet wholesome option to kickstart your day. The combination of eggs and milk creates a fluffy filling, while the grated Parmesan adds a touch of umami that perfectly complements the Provolone and pesto.

Whether you're hosting a special occasion or simply treating yourself to a delicious breakfast, this Provolone and Pesto Quiche is sure to impress. Its versatility allows it to be enjoyed warm or at room temperature, making it a fantastic make-ahead option. So gather your ingredients, preheat your oven, and get ready to savor a slice of this delectable quiche that brings together the best of Italian flavors in every bite!

Ingredients

  •  eggs 
  • 1.5 cups milk 
  • 0.3 cup parmesan cheese grated
  • tablespoons basil pesto refrigerated
  • oz provolone cheese shredded
  • 0.5 cup bell pepper red chopped
  • box pie crust dough refrigerated softened pillsbury®
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • aluminum foil

Directions

  1. Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
  2. Bake 7 minutes.
  3. Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
  4. In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese.
  5. Sprinkle with bell pepper and remaining Provolone cheese.
  6. In large bowl, with wire whisk, beat eggs, milk and salt until well blended.
  7. Pour over cheese.
  8. Bake 7 minutes. Reduce oven temperature to 325°F; bake 15 minutes. Cover edge of crust with foil.
  9. Bake 23 to 28 minutes longer or until set and knife inserted in center comes out clean.
  10. Let stand for 5 minutes before serving.

Nutrition Facts

Calories432kcal
Protein15.44%
Fat57.89%
Carbs26.67%

Properties

Glycemic Index
12.13
Glycemic Load
1.09
Inflammation Score
-6
Nutrition Score
12.447391323421%

Flavonoids

Luteolin
0.06mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:432.13kcal
21.61%
Fat:27.64g
42.52%
Saturated Fat:11.49g
71.81%
Carbohydrates:28.65g
9.55%
Net Carbohydrates:27.11g
9.86%
Sugar:3.03g
3.37%
Cholesterol:130.52mg
43.51%
Sodium:647.36mg
28.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.59g
33.18%
Calcium:332.87mg
33.29%
Phosphorus:299.5mg
29.95%
Selenium:17.38µg
24.82%
Vitamin B2:0.38mg
22.56%
Vitamin A:904.6IU
18.09%
Vitamin B12:0.95µg
15.8%
Vitamin C:11.92mg
14.45%
Folate:55.23µg
13.81%
Vitamin B1:0.19mg
12.36%
Manganese:0.25mg
12.33%
Zinc:1.84mg
12.28%
Iron:2.02mg
11.2%
Vitamin B5:0.97mg
9.69%
Vitamin D:1.21µg
8.07%
Vitamin B3:1.56mg
7.78%
Vitamin B6:0.15mg
7.5%
Magnesium:26.44mg
6.61%
Potassium:219.61mg
6.27%
Fiber:1.54g
6.14%
Vitamin E:0.77mg
5.13%
Vitamin K:5µg
4.76%
Copper:0.07mg
3.4%