Ingredients
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1/2 (14.1 oz) pkg refrigerated pie crust
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2 tbsp Country Crock® Spread
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3 green onions, sliced
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1 cup grape tomatoes, halved
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1/2 tsp kosher salt
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1 garlic clove, minced
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2 cups baby spinach
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2 large eggs
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1 large egg white
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1 cup half-and-half (or whole milk)
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 tbsp grated Parmesan cheese
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1 tbsp chopped fresh oregano
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1 tbsp chopped fresh basil
Steps
1
Preheat the oven to 425 ̊F.
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.
Comments
Recipe provided by Country Crock®.