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Tomato Florentine Quiche Recipe

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This recipe for Tomato Florentine Quiche, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Friday, November 21, 2008


1 (10-ounce) package frozen chopped spinach, thawed.
1 (14.5-ounce) can Hunt's petite diced tomatoes, drained
2 tblsp. Italian-seasoned breadcrumbs
3 large eggs, lightly beaten
1 cup half-and-half
4 bacon slices, cooked and crumbled
1/2 cup (2-ounces) shredded sharp cheddar cheese
1/2 cup (2-ounces) shredded mozzarella cheese
1 tsp. ground red pepper
1 unbaked (9-inch) frozen, deep-dish piecrust
Garnish: Italian parsley sprig

DRAIN spinach in a wire-mesh strainer, pressing with several paper towels in order to remove excess water. Set aside.
TOSS together diced tomatoes and Italian-seasoned breadcrumbs.
STIR together spinach, eggs, half-and-half, bacon, and next 4 ingredients in a large bowl. Gently fold in tomato mixture. Pour mixture into frozen piecrust, and place on a baking sheet.
BAKE at 350 for 50 to 60 minutes. Remove from oven, and let stand 20 minutes before cutting. Garnish, if desired.
1/2 (15-ounce) package refrigerated piecrusts may be substituted. Place in a deep-dish pieplate.

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