Name: Martina McBride's Country Fresh Quiche recipe
Ingredients: ½ (14 ounce) package refrigerated pie crust;2 tablespoons Country Crock® Spread;3 medium green onions, sliced;1 cup grape tomatoes, halved;½ teaspoon kosher salt;1 clove garlic, minced;2 cups baby spinach;2 large eggs;1 large egg white;1 cup half-and-half;1 cup shredded mozzarella cheese;½ cup grated Parmesan cheese;1 tablespoon chopped fresh oregano;1 tablespoon chopped fresh basil;2 tablespoons grated Parmesan cheese

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Ingredients

½ (14 ounce) package refrigerated pie crust 2 tablespoons Country Crock® Spread 3 medium green onions, sliced 1 cup grape tomatoes, halved ½ teaspoon kosher salt 1 clove garlic, minced 2 cups baby spinach 2 large eggs 1 large egg white 1 cup half-and-half 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil 2 tablespoons grated Parmesan cheese

Nutrition Info

329.2 calories carbohydrate: 19.1 g cholesterol: 96.3 mg fat: 22 g fiber: 1.8 g protein: 14.3 g saturatedFat: 9.3 g servingSize: - sodium: 623.9 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 425 degrees F.
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.
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 degrees F.
While pie crust is baking, 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 softened.
Add garlic and cook 30 seconds. Add spinach and cook 2 minutes or until just wilted.
Whisk together eggs, egg white, and half-and-half in a medium bowl.
Sprinkle mozzarella cheese over bottom of the crust. 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.
Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean, shielding crust with aluminum foil, if necessary.
Transfer to a wire rack and let cool for 10 minutes before serving.

Recipe Yield

6 servings

Recipe Note

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

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