Quick Quiche Genovese
Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 1,9″ frozen pie crust
  • 3large eggslightly beaten
  • 1 egg yolkto brush on pie crust edge
  • 1 1/2cups heavy cream
  • 1/2cup, heaping mozzarella cheeseshredded
  • 1 1/2 cups baby spinachsteamed and drained
  • 1/4cup pestostore-bought or homemade – (recipe below)
  • 1/3cup sun-dried tomatoes, oil-packedDrain and pat with paper towels to remove excess oil. Then roughly chop.
  • 1/2teaspoon Italian Seasoning
  • 1/4teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1tablespoon waterfor steaming spinach
  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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