Quick Quiche Genovese

Looking for a healthy spinach quiche recipe that’s delicious and easy to prepare? This quick quiche with pesto and sun-dried tomatoes will not disappoint! It’s light on legwork but loaded with flavor.

We like to prepare our own fresh pesto. But there are many tasty store-bought versions that will save prep time.

This is a wonderful make-ahead dish for gentle rewarming and it also freezes well. It’s a delightful brunch entree when entertaining. And perfect forany everyday meal!

Print Recipe

Quick Quiche Genovese Yum

Course

Main Course

Cuisine

French, Italian

Prep Time

15 minutes

Cook Time

30-45 minutes

Servings

servings

Ingredients

• 1, 9" frozen pie crust
• 3 large eggs lightly beaten
• 1 egg yolk to brush on pie crust edge
• 1 1/2 cups heavy cream
• 1/2 cup, heaping mozzarella cheese shredded
• 1 1/2 cups baby spinach steamed and drained
• 1/4 cup pesto store-bought or homemade - (recipe below)
• 1/3 cup sun-dried tomatoes, oil-packed Drain and pat with paper towels to remove excess oil. Then roughly chop.
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon water for steaming spinach

Course Main Course Cuisine French, Italian Prep Time 15 minutes Cook Time 30-45 minutes Servings servings Ingredients 1, 9" frozen pie crust 3 large eggs lightly beaten 1 egg yolk to brush on pie crust edge 1 1/2 cups heavy cream 1/2 cup, heaping mozzarella cheese shredded 1 1/2 cups baby spinach steamed and drained 1/4 cup pesto store-bought or homemade - (recipe below) 1/3 cup sun-dried tomatoes, oil-packed Drain and pat with paper towels to remove excess oil. Then roughly chop. 1/2 teaspoon Italian Seasoning 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 tablespoon water for steaming spinach

Instructions

1. Thaw pie crust at room temperature for 10 minutes.
2. Preheat oven to 375 degrees Fahrenheit.
3. Place spinach and water in a microwave-safe bowl. Cover with a slightly larger microwave-safe plate. Microwave for 2-3 minutes until wilted. Drain and pat excess water from spinach.
4. Brush top edge of pie crust with egg yolk.
5. Sprinkle mozzarella cheese on the bottom of the pie crust.
6. Spoon pesto sauce evenly over mozzarella cheese.
7. Evenly place 2/3 of sun-dried tomatoes over pesto sauce.
8. In a large bowl, combine eggs, heavy cream, Italian seasoning, salt and pepper. Whisk egg and cream mixture. Pour into pie crust that is already positioned on a baking sheet.
9. Evenly place remaining sundried tomato and spinach on top of the egg mixture.
10. Bake in the oven for 30-45 minutes. Quiche is done when the custard is slightly puffed, and a knife inserted 1" from the crust comes our clean.

Recipe Notes

May we suggest? Try making your own fresh pesto sauce.

Recipe courtesy of www.sisterspicekitchen.com 
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