Ricotta And Arugula Quiche Food
RICOTTA AND ARUGULA QUICHE
Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner.
Provided by By Arlene Cummings
Categories Breakfast
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
- Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
- 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.
Nutrition Facts : ServingSize 1 Serving
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