Martina McBride's Country Fresh Quiche


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.

Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
6 servings


  • ½ (14 ounce) package refrigerated pie crust

  • 2 tablespoons Country Crock® Spread

  • 3 medium green onions, sliced

  • 1 cup grape tomatoes, halved

  • ½ teaspoon kosher salt

  • 1 clove garlic, minced

  • 2 cups baby spinach

  • 2 large eggs

  • 1 large egg white

  • 1 cup half-and-half

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 tablespoon chopped fresh oregano

  • 1 tablespoon chopped fresh basil

  • 2 tablespoons grated Parmesan cheese


  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.

Nutrition Facts (per serving)

329 Calories
22g Fat
19g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 47%
Cholesterol 96mg 32%
Sodium 624mg 27%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 14g
Vitamin C 10mg 50%
Calcium 316mg 24%
Iron 2mg 10%
Potassium 268mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.