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Ricotta and Arugula Quiche

Blogger Arlene Cummings of Cooking With Sugar shares a recipe for quiche. This simple Ricotta and Arugula Quiche is perfect for any time of day.

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  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 8

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)

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LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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