RICOTTA AND ARUGULA QUICHE

Ricotta and Arugula Quiche image

Provided by By Arlene Cummings

Categories Breakfast

Time 1h5m

Yield 8

Number Of Ingredients 7

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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)

Steps:

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.

Nutrition Facts : ServingSize 1 Serving