Martina McBride's Country Fresh Quiche

1. Preheat the oven to 425 degrees F.

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.

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.

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.

5. Add garlic and cook 30 seconds. Add spinach and cook 2 minutes or until just wilted.

6. Whisk together eggs, egg white, and half-and-half in a medium bowl.

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.

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.

9. Transfer to a wire rack and let cool for 10 minutes before serving.

Cook's Note:

You can use whole milk instead of half-and-half.