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Ricotta and Arugula Quiche

Arlene Cummings
  • 65 minutes
  • Serves 8

INGREDIENTS

1 cup

Arugula, fresh

5

Eggs

1

Salt and fresh ground black pepper

1

Pillsbury pie crust, refrigerated

1 cup

Half-and-half

2 cups

Italian cheese blend or mozzarella cheese

1 cup

Whole-milk ricotta cheese