Coat 9 inch pie plate with cooking spray; arrange crust and flute edges. Heat oven to 350.
Microwave spinach in a bowl on high for 2 minutes. Drain, cool, squeeze dry, coarsely chop and set aside.
Beat eggs in another bowl; stir in half and half, sour cream, sun-dried tomatoes, salt and pepper. Blend in spinach and 1 1/4 cups of cheese. Pour in crust.
Bake in a preheated 350 oven for 35 minutes or until golden brown.
Top with remaining cheese; let stand 5 minutes or until cheese is melted.
Refrigerate any leftovers. Serves 6.
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