Pesto Quiche

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  Pie Crust, Whole Wheat, Unbaked
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  Egg, Whole, Large
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  Egg Whites

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  2% Milk(180g)
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  Greek Yogurt (Nonfat)(60g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Basil Pesto, Prepared(60g)
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  1/4 teaspoon kosher salt
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  1/4 teaspoon freshly ground pepper
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  Spinach(480g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Tomatoes, Sun-Dried, Dry-Packed(80g)

Instructions

1. 1Preheat the oven to 425°F. Roll the whole wheat pie crust into a 12-inch circle and fit it into a 9-inch pie plate. Trim the crust to overhang the plate edge by about 1 inch, tuck the edges under at the plate rim, and crimp with your fingers or a fork.
2. 2Prick the bottom of the crust all over with a fork at ½-inch intervals. Line the plate with foil or parchment paper and fill with dry beans, uncooked rice, or pie weights, pressing them all the way up against the edges. Set the pie plate on a rimmed baking sheet and bake at 425°F for 15 minutes.
3. 3Remove the foil and weights from the crust. If the crust has puffed up in spots, gently press it back down with a fork. Bake uncovered at 425°F for 8–10 additional minutes, until the bottom is lightly golden. Remove from the oven and reduce the oven temperature to 375°F.
4. 4While the crust bakes, place the sun-dried tomatoes in a small bowl and cover with boiling water. Let sit for 5 minutes to rehydrate, then drain and pat dry.
5. 5In a large bowl, whisk together the eggs, liquid egg whites, milk, Greek yogurt, basil pesto, salt, and pepper until combined. Stir in the fresh spinach, grated Parmesan, and rehydrated sun-dried tomatoes until evenly distributed.
6. 6With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust.
7. 7Bake at 375°F for 40–50 minutes, until the quiche is puffed and the center is set but still slightly jiggly in the very middle (internal temperature should reach 160°F at the center). If the crust edges begin to brown too quickly, wrap them with foil to protect.
8. 8Cool the quiche on a wire rack for 15 minutes, then slice into 6 equal portions and divide evenly into 6 airtight containers while warm. Store refrigerated and serve warm or at room temperature.