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recipe image Country Fresh Quiche

Country Fresh Quiche

A favorite of Martina McBride's that’s a total crowd pleaser–and surprisingly easy to make. Just add Country Crock® into the skillet and sauté your favorite veggies.

A favorite of Martina McBride's that’s a total crowd pleaser–and surprisingly easy to make. Just add Country Crock® into the skillet and sauté your favorite veggies.

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  • Preparation timePrep time30 min
  • Cooking timeCooking time50 min
  • ServingsPortionsPortions 6

Ingredients

  • 1/2 (14.1 -ounce) package refrigerated pie crust
  • 2 tablespoons Country Crock® Original Spread Original Spread
  • 3 green onions, sliced
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced
  • 2 cups baby spinach
  • 2 large eggs
  • 1 large egg white
  • 1 cup half and half
  • 1 cup shredded mozzarella cheese
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh oregano (optional)
  • 1 tablespoon chopped fresh basil (optional)
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Nutritional Guidelines (per serving)

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      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 425 degress.
      2. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
      3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil, and bake 3 to 4 more minutes or until edges are golden brown. Reduce oven temperature to 400°F.
      4. While pie crust is cooking, heat Country Crock Spread in a large skillet over medium heat. Add green onions and cook 1 minute. Add tomatoes and salt and cook 5 minutes or until tomatoes are softened.
      5. Add garlic and cook 30 seconds. Add spinach and cook 2 minutes or until just wilted.
      6. Whisk together eggs, egg white and half-and-half in a medium bowl.
      7. Sprinkle mozzarella cheese over bottom of pastry shell. Top with 1⁄2 cup of the Parmesan cheese, vegetable mixture, oregano and basil. Pour the egg mixture over top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
      8. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean, shielding crust with aluminum foil, if necessary.
      9. Transfer to a wire rack and let cool for 10 minutes before serving.

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