Ricotta and Arugula Quiche

By msweeney

Ingredients

• 1 Pillsbury® refrigerated pie crust (from 15-oz box), 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)

Details

Servings 1
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

2
Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.

3
Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.

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.