Ricotta and Arugula Quiche

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.

Prep Time

10

Minutes

Total Time

1:05

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.