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Ricotta and Arugula Quiche

  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 8
  • Pinterest
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  • Print
    592
  • Save
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Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner. MORE + LESS -

Arlene Cummings
September 6, 2011

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)

Steps

Hide Images
  • 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.

Expert Tips

Spinach or broccoli can be used to replace the arugula.

Three to four slices of chopped prosciutto can also be added if you like meat in your quiche.

Quiche can be served warm or cold.

Nutrition Information

No nutrition information available for this recipe

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