Ricotta and Arugula Quiche

Name: Ricotta and Arugula Quiche
Prep time: 10 min
Total time: 1 min
Ingredients: 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)

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Prep Time: 10 minutes

Total: 1 hours, 5 minutes

Servings: 8

Author : Arlene Cummings

Ingredients

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1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box5 eggs1 cup half-and-half1 cup whole-milk ricotta cheeseSalt and fresh ground black pepper to taste1 cup coarsely chopped fresh arugula (or baby spinach)2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)

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Instructions

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Step 1

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.

Step 2

Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.

Step 3

Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.

Step 4

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.