Tomato Florentine Quiche
Prep 20 min, bake 1 hour, stand 20 min
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- 10 ounce(s) package frozen chopped spinach thawed
- 14 1/2 ounce(s) petite diced tomatoes drained
- 2 tablespoon(s) italian seasoned breadcrumbs
- 3 whole(s) large eggs lightly beaten
- 1 cup(s) half and half
- 4 slice(s) bacon cooked and crumbled
- 1/2 cup(s) sharp cheddar cheese shredded
- 1/2 cup(s) mozzarella cheese shredded
- 1 teaspoon(s) pesto seasoning or basil
- 1/4 teaspoon(s) ground red pepper
- 1 wheel(s) 9 inch frozen deep dish piecrust
- Drain spinach and remove excess water. Set aside.
- Toss together tomatoes and breadcrumbs.
- Stir together spinach, eggs, half and half, bacon and next 4 ingredients in large bowl. Gently fold into tomato mix. Pour mix into piecrust and place on baking sheet.
- Bake 350 degrees for 50-60 minutes. Remove from oven and let stand 20 minutes.
This recipe is a personal recipe added by SandyPTA and has not been tested or endorsed by MyRecipes.
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Tomato Florentine Quiche Recipe at a Glance
- COURSE: Breakfast/Brunch