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Ricotta and Arugula Quiche

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  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 8
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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.
By Arlene Cummings
Updated Sep 6, 2011
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  • 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)


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spinach or broccoli can be used to replace the arugula.
  • tip 2
    Three to four slices of chopped prosciutto can also be added if you like meat in your quiche.
  • tip 3
    Quiche can be served warm or cold.


Nutrition Facts are not available for this recipe
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