RICOTTA QUICHE

Ricotta Quiche image

Bake up our double-crust Ricotta Quiche today and enjoy it with the family. This Ricotta Quiche is filled with eggs, Parmesan cheese, spinach and ham.

Provided by My Food and Family

Categories Dairy

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 pkg. (11 oz.) pie crust mix, prepared
4 eggs, divided
2 containers (15 oz. each) POLLY-O Original Ricotta Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup GREY POUPON Dijon Mustard
1/4 cup chopped onion
1/4 tsp. ground black pepper
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped

Steps:

Preheat oven to 375°F. Shape 2/3 of the pastry into large ball; shape remaining pastry into small ball, pinching off small piece to use for decorating. Place larger ball on floured surface; roll out to 5-inch circle. Place on bottom of 9-inch springform pan; press pastry firmly onto bottom of pan to completely cover bottom of pan and about 1 inch up side of pan. Set aside.
Separate 1 of the eggs; set egg white aside. Place egg yolk, remaining 3 whole eggs, the ricotta cheese, spinach, Parmesan cheese, mustard, onion and pepper in large bowl. Beat with electric mixer on medium speed until well blended. Stir in ham; spoon into crust.
Place small ball of pastry on floured surface; roll into 9-inch circle. Place over filling; press lightly into top edge of pastry around side of pan to seal. Roll out remaining piece of dough; cut out leaf shapes from pastry with sharp knife. Arrange on top of pastry. Cut several slits in top of pie to allow steam to escape. Beat reserved egg white until foamy; brush over pastry.
Bake 1 hour or until golden brown. Serve warm. Store leftover pie in refrigerator.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 0.5786 g, Sugar 0 g, Protein 16 g