Ricotta and Arugula Quiche

Name: Ricotta and Arugula Quiche
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters coarsely chopped fresh arugula (or baby spinach); 5 eggs; 8 servings Salt and fresh ground black pepper to taste; 237 milliliters half-and-half; 227 grams cups shredded Italian cheese blend or mozzarella cheese; 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box; 237 milliliters whole-milk ricotta cheese

Ricottan and Arugula Quiche might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 286 calories, 14g of protein, and 18g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you have whole-milk ricotta cheese, pie crust, half-and-half, and a few other ingredients on hand, you can make it. To use up the refrigerated pie crust you could follow this main course with the {} Patriotic Strawberry Pies as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food.