Tomato Florentine Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (10oz) package frozen chopped spinach, thawed1 (14.5oz) can Hunt’s Petite Diced Tomatoes, drained2 T Italian seasoning breadcrumbs3 Large eggs, lightly beaten1 cup Land of Lakes Fat Free half & half4 bacon slices, cooked & crumbled½ cup (2oz) shredded sharp cheddar cheese½ cup (2oz) shredded mozzarella cheese1 t. pesto seasoning or dried basil¼ t. ground red pepper1 unbaked (9in) frozen deep dish piecrust
Drain spinach in a wire mesh strainer, pressing with several paper towels in order to remove excess water. Set aside.
Toss together diced tomatoes and breadcrumbs
Stir together spinach, eggs, half & half, bacon, and next 4 ingredients in large bowl. Gently fold in tomato mixture. Pour mixture into frozen piecrust and place on baking sheet.
Bake at 350 for 50-60 minutes. Remove from oven and let stand 20 minutes before cutting and serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JESSIMO2.
Toss together diced tomatoes and breadcrumbs
Stir together spinach, eggs, half & half, bacon, and next 4 ingredients in large bowl. Gently fold in tomato mixture. Pour mixture into frozen piecrust and place on baking sheet.
Bake at 350 for 50-60 minutes. Remove from oven and let stand 20 minutes before cutting and serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JESSIMO2.
Nutritional Info Amount Per Serving
- Calories: 288.2
- Total Fat: 16.4 g
- Cholesterol: 125.2 mg
- Sodium: 646.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.1 g
- Protein: 13.1 g
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