| 2 | cups shredded mozzarella cheese (8 ounces) |
| 1/2 | cup whipping (heavy) cream |
| 1/3 | cup basil pesto |
| 1 | package (10 ounces) frozen chopped spinach, thawed and squeezed to drain |
| 5 | eggs |
| 1 | cup chunky-style spaghetti sauce |
Serve with...
Herb Popovers
Total Time:
45 min
| 1. | Heat oven to 375°F. Spray quiche dish, 9x1 1/2 inches, with cooking spray. |
| 2. | Mix 1 1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish. |
| 3. | Bake 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. |
| 4. | While quiche is baking, heat spaghetti sauce in small saucepan until hot; keep warm. To serve, cut quiche into wedges. Serve with spaghetti sauce. |
|
| Oh, the sourdough! Its delightful crust and tangy flavor are just the right match for this quickie quiche. |
|
| No whipping cream on hand? Just swap half-and-half or whole milk. |
Nutrition Information:
350 ( 235 ); 26 g ( 11 g); 220 mg; 610 mg; 12 g ( 2 g); 19 g 76 %; 8 %; 42 %; 8 % 2 ; 2 ; 2