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Ricotta and Arugula Quiche
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Prep Time:
10 minutes
Total Time:
1 hour 5 minutes
Peppery quiche made with a flaky Pillsbury pie crust – perfect for any meal!
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)
Instructions:
  • Preheat your oven to 375°F. Prepare the pie crust according to the box instructions for a One-Crust Baked Shell in a 9-inch glass pie plate. Bake for about 8 minutes, or until lightly browned.
  • In a medium bowl, whisk together eggs, half-and-half, ricotta, salt, and pepper until smooth and combined.
  • Create a visually stunning arrangement in the baked shell by alternating layers of peppery arugula and creamy cheese. Carefully pour the luscious egg mixture over the delicate layers of arugula and cheese.
  • Bake for 40 to 50 minutes until a knife inserted in the center comes out clean. Let it cool for 5 minutes before serving. Cut into wedges and store covered in the refrigerator.

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