Ricotta and Arugula Quiche
Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner.
Ingredient
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 5 eggs
- 1 cup half-and-half
- 1 cup whole-milk ricotta cheese
- Salt and fresh ground black pepper to taste
- 1 cup coarsely chopped fresh arugula (or baby spinach)
- 2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)
Direction
- Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake about 8 minutes or until very lightly browned.
- Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
- Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
- Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Cut into wedges. Store covered in refrigerator.
