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Breakfast Quiche with Spinach & Artichoke Pesto

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Give your breakfast or brunch a tasty upgrade with this must-try, savory spinach and artichoke-flavored quiche with deliciously flaky crust.

Breakfast Quiche with Spinach & Artichoke Pesto

Minutes to Prep 10

Total Minutes 60

Serves 5

Difficulty 4

Ingredients

Spinach & Artichoke Pesto – 7 oz.

Shredded Parmesan Cheese

Shredded Parmesan Cheese – 5 oz.

1/2 cup frozen spinach, thawed and squeezed of water
1 container BUITONI Refrigerated Spinach & Artichoke Pesto (7 oz.)
1 cup heavy cream
4 eggs
3 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/4 teaspoon salt
1/8 teaspoon pepper
1 9-inch pie crust, store-bought, room temperature

Method

THAW spinach and squeeze water out thoroughly.

COMBINE all ingredients (except the pie crust) in a mixing bowl.

UNROLL pie crust gently and form into pie pan; pour in spinach mixture.

BAKE at 350° F for 40-50 minutes until skewer comes out clean. Serve and enjoy!

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