Ricotta and Arugula Quiche

 

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)

• 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.