Tomato-Spinach-Feta Quiche

1 unbaked 9” deep-dish pie crust
3 roma tomatoes, sliced
1 cup cooked chopped spinach
4 ounces crumbled feta
1 cup shredded mozzarella
2 TB parsley
1 TB pesto
5 large eggs
1 tsp minced onion
1 tsp garlic powder

1. Preheat oven to 350
2. Layer piecrust with ½ tomato slices, ½ spinach, & ½ feta
3. Beat together eggs and pesto; stir in mozzarella, parsley, onion, & garlic
4. Pour ½ egg mixture over tomato-feta layer
5. Add second layer of tomatoes & spinach, and top with remaining egg mixture
6. Sprinkle remaining feta on top & bake 75 minutes or until cooked in middle