A favorite of Martina McBride that's a total crowd pleaser–and surprisingly easy to make. Just add Country Crock® into the skillet and saute your favorite veggies.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
329 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F.
Step 2
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Step 3
Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil, and bake 3 to 4 more minutes or until edges are golden brown. Reduce oven temperature to 400 degrees F.
Step 4
While pie crust is baking, heat Country Crock® Spread in a large skillet over medium heat. Add green onions and cook 1 minute. Add tomatoes and salt and cook 5 minutes, or until softened.
Step 5
Add garlic and cook 30 seconds. Add spinach and cook 2 minutes or until just wilted.
Step 6
Whisk together eggs, egg white, and half-and-half in a medium bowl.
Step 7
Sprinkle mozzarella cheese over bottom of the crust. Top with 1/2 cup of the Parmesan cheese, vegetable mixture, oregano and basil. Pour the egg mixture over top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
Step 8
Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean, shielding crust with aluminum foil, if necessary.
Step 9
Transfer to a wire rack and let cool for 10 minutes before serving.
