Community Recipe
from [SandyPTA]
Tomato Florentine Quiche

Tomato Florentine Quiche

Prep 20 min, bake 1 hour, stand 20 min

  • Yield: 6 servings


  • 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.

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Tomato Florentine Quiche Recipe