Ricotta and Arugula Quiche
Arlene Cummings
Updated Sep 6, 2011
Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner.
Ricotta and Arugula Quiche
- Prep Time 10 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 7
Ingredients
- 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)
Instructions
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Step1Heat 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.
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Step2Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
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Step3Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
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Step4Bake 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.
Nutrition
Nutrition Facts are not available for this recipe
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