Brunch

Tomato Florentine Quiche takes 10 minutes to prepare.

Tomato Florentine Quiche takes 60 minutes to cook.

Tomato Florentine Quiche makes 6 servings.

The ingredients for Tomato Florentine Quiche are:

1 (10oz) package frozen chopped spinach, thawed
1 (14.5oz) can Hunt’s Petite Diced Tomatoes, drained
2 T Italian seasoning breadcrumbs
3 Large eggs, lightly beaten
1 cup Land of Lakes Fat Free half & half
4 bacon slices, cooked & crumbled
½ cup (2oz) shredded sharp cheddar cheese
½ cup (2oz) shredded mozzarella cheese
1 t. pesto seasoning or dried basil
¼ t. ground red pepper
1 unbaked (9in) frozen deep dish piecrust

Here is how you make Tomato Florentine Quiche:

Drain spinach in a wire mesh strainer, pressing with several paper towels in order to remove excess water. Set aside.Toss together diced tomatoes and breadcrumbsStir together spinach, eggs, half & half, bacon, and next 4 ingredients in large bowl. Gently fold in tomato mixture. Pour mixture into frozen piecrust and place on baking sheet. Bake at 350 for 50-60 minutes. Remove from oven and let stand 20 minutes before cutting and serving. Number of Servings: 6Recipe submitted by SparkPeople user JESSIMO2.

The nutritional information for Tomato Florentine Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 288.2

• Total Fat: 16.4 g
• Cholesterol: 125.2 mg
• Sodium: 646.6 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.1 g
• Protein: 13.1 g