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How to Make Martina McBride's Country Fresh Quiche - A Step-by-Step Guide

When it comes to country cooking, Martina McBride knows a thing or two. The country music superstar has been wowing audiences with her soulful voice for decades, but she's also known for her love of down-home, comforting dishes. One of her go-to recipes is her Country Fresh Quiche, a savory and satisfying dish that is perfect for brunch, lunch, or dinner.

What sets Martina's Country Fresh Quiche apart is the use of farm-fresh ingredients. From the flaky homemade crust to the creamy cu...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 425 degrees F.
  • 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 degrees F.
  • 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.
  • 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 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.
  • 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.

    • Nutrition

    329 cal.

    • Total Fat: 22g
    • Saturated Fat: 9g
    • Cholesterol: 96mg
    • Sodium: 624mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 14g
    • Vitamin C: 10mg
    • Calcium: 316mg
    • Iron: 2mg
    • Potassium: 268mg

    Categories

    Breakfast recipes
    Brunch recipes
    Main recipes
    Quiche recipes
    Country recipes