Crustless Spinach Quiche

From Betty Crocker's Good and Easy Cookbook

INGREDIENTS
2 cups shredded mozzarella cheese (8 oz.)
1/2 cup heavy whipping cream (or half and half)
1/3 cup pesto
1 package (10 oz.) frozen chopped spinach, thawed and squeezed to drain
5 eggs
1 cup chunky spaghetti sauce

DIRECTIONS
1. Heat oven to 375. Spray round quiche dish, 9 x 1/2 inches, with nonstick cooking spray (a round cake pan will work as well).
2. Mix 1 ½ cups of the cheese, the whipping cream, pesto, spinach, and eggs until well blended. Pour into quiche dish.
3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 2 or 3 minutes or until cheese is melted. Meanwhile, heat spaghetti sauce in small saucepan until hot; keep warm. To serve, cut into wedges. Serve with spaghetti sauce. Serves 6.