For easy entertaining, serve this flavorful egg dish at your next brunch or lunch gathering.
cups shredded mozzarella cheese (8 ounces)
cup whipping (heavy) cream
cup basil pesto
package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
cup chunky-style spaghetti sauce
Heat oven to 375°F. Spray quiche dish, 9x1 1/2 inches, with cooking spray.
Mix 1 1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- 220 mg
- 610 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 2 g
- 19 g
- Vitamin A
- Vitamin C
Exchanges:2 Vegetable; 2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.