Recipe Summary Martina Mcbride's Country Fresh Quiche
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.Ingredients | Parmesan Crusted Salmon Recipes Oven
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
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.
You can use whole milk instead of half-and-half.
Info | Parmesan Crusted Salmon Recipes Oven
prep:
30 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
