(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 425 degress.
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.
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°F.
While pie crust is cooking, 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 tomatoes are softened.
Add garlic and cook 30 seconds. Add spinach and cook 2 minutes or until just wilted.
Whisk together eggs, egg white and half-and-half in a medium bowl.
Sprinkle mozzarella cheese over bottom of pastry shell. 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.
Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean, shielding crust with aluminum foil, if necessary.
Transfer to a wire rack and let cool for 10 minutes before serving.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.