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Breakfast Dish Tomato Florentine Quiche
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| 1 10 oz pkg | frozen chpd spinach, thawed |
| 1 14.5 oz can | petite diced tomatoes |
| 2 Tblsps | Italian seasoned breadcrumbs |
| 3 large | eggs, lightly beaten |
| 1 cup | half and half |
| 4 | bacon slices, cooked and crumbled |
| 1/2 cup (2 oz) | sharp cheddar cheese |
| 1/2 cup | shredded mozzarella |
| 1 tsp | pesto seasoning or dried basil |
| 1/4 tsp | ground red pepper |
| 1 unbaked deep dish 9 inch pie crust Drain spinach, remove excess water between paper towels, set aside. Toss together bread crumbs and tomatoes. Stir together spinach, eggs, half and 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 350 for 50-60 minutes. Remove from oven, and let stand 20 minutes before cutting. | |
| 1/2 15 oz pkg | refrigerated pie crusts may be substituted. Place in deep dish plate, optional |
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