Tomato Florentine Quiche
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tomato Florentine Quiche calories by ingredient
Number of Servings: 6
Ingredients
-
1 (10oz) package frozen chopped spinach, thawed
1 (14.5oz) can Hunt’s Petite Diced Tomatoes, drained
2 T Italian seasoning breadcrumbs
3 Large eggs, lightly beaten
1 cup Land of Lakes Fat Free half & half
4 bacon slices, cooked & crumbled
½ cup (2oz) shredded sharp cheddar cheese
½ cup (2oz) shredded mozzarella cheese
1 t. pesto seasoning or dried basil
¼ t. ground red pepper
1 unbaked (9in) frozen deep dish piecrust
Directions
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.