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Country Fresh Quiche

A favorite of Martina McBride's that’s a total crowd pleaser–and surprisingly easy to make. Just add Country Crock® into the skillet and sauté your favorite veggies.
  • Cooking time50 min
  • Prep time30 min
  • Portions 6
recipe image Springtime Quiche


  • 1/2 (14.1 -ounce) package refrigerated pie crust
  • 2 tablespoons Country Crock® Spread
  • 3 green onions, sliced
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced
  • 2 cups baby spinach
  • 2 large eggs
  • 1 large egg white
  • 1 cup half and half
  • 1 cup shredded mozzarella cheese
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh oregano (optional)
  • 1 tablespoon chopped fresh basil (optional)
Energy (kcal)270 kcal
Energy (kJ)1130 kJ
Protein (g)11.0 g
Carbohydrate incl. fibre (g)17.7 g
Carbohydrate excl. fibre (g)16.8 g
Sugar (g)1.3 g
Fibre (g)0.9 g
Fat (g)17.5 g
Saturated fat (g)8.8 g
Unsaturated fat (g)7.3 g
Monounsaturated fat (g)5.8 g
Polyunsaturated fat (g)1.5 g
Trans fat (g)0.0 g
Cholesterol (mg)86 mg
Sodium (mg)565 mg
Salt (g)1.41 g
Vitamin A (IU)1247 IU
Vitamin C (mg)7.1 mg
Calcium (mg)264 mg
Iron (mg)1.02 mg
Potassium (mg)237 mg


  1. Preheat the oven to 425 degress.
  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°F.
  4. 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.
  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 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.
  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.