Tomato Florentine Qidche

Ingredients:

1 (10-oz.) package frozen chopped spinach, thawed
1 (14-oz.) can Hunt’s Petite Diced Tomatoes, drained
2 Tbsp. Italian-seasofted bread crumbs
3 large eggs lightly beaten
1 cup half-and-half
4 bacon slices, cooked and crumbled
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tsp. pesto seasofting or dried basil

Instructions:

;,. tsp. ground red pepper 1 9″ unbaked, deep-dish piecrust Italian parsley sprig for garnish 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 bread crumbs. 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 5()..60 minutes. Remove from oven, and Jet stand 20 minutes before cutting. Garnish, if desired. Makes 6-8 servings.