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Ricotta and Arugula Quiche

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

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 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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