Prep 30 mins
Cook 1 hr 10 mins
This is an Italian holiday classic, but it's one that I will make all year. The sun-dried tomatoes supply a tangy sensation that complements the milder flavors of the quiche very well.
- 1 (15 ounce) packagedeep-dish refrigerated all-ready pie crusts
- 4 eggs
- 1 (16 ounce) container ricotta cheese
- 4 ounces asiago cheese
- 1⁄2 cup grated parmesan cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1⁄4 cup seasoned bread crumbs
- 1⁄2 cup sun-dried tomato, coarsely chopped
- 1 teaspoon dried basil, crumbled
- Preheat the oven to 425. You can use the piecrust pan provided, or place one crust in a 9-inh pie pan for better presentation. Leave the other piecrust out to thaw.
- Lightly beat 1 egg; brush half the egg over bottom of crust and set the rest aside to use later on the top of the crust.
- In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
- Stir in spinach, bread crumbs and tomatoes.
- Scrape mixture into prepared piecrust; smooth top to make and even layer.
- Place second piecrust over filling.
- Brush remaining egg over the top.
- Flute edge and seal.
- Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
- Cool on a wire rack at least 30 minutes before serving.
Wonderful! Made this for Christmas Eve last year. The smell while this is baking is amazing. Will be making it again this year.
This was just as delicious as I'd hoped it would be! Being me, I made some modifications along the way. Having no Asiago, I substituted fresh shredded Parmesan, then used finely shredded Swiss in place of the called- for grated Parmesan. I also sauteed half a large Vidalia onion and a large clove of garlic in a bit of olive oil and added the cooled mixture to cheeses, along with spinach, etc. Plus a little freshly grated nutmeg. Based on the suggestions of another reviewer, I also stirred 1/2 cup half and half to quiche filling, and omitted the top crust. The sun-dried tomatoes were a wonderful addition to the list of ingredients...adding sweet and intense tomato flavor. Perfection! P.S. Consider yourself blessed if you have leftovers... delish!
I very much liked the flavor and texture of this dish. I used frozen pie crusts and fresh spinach but otherwise followed the recipe. As per usual kids would not try but wife and I ate it all! When I make next time I'll leave off the top crust and add maybe add 4 ounces of milk or cream. Either I over cooked it or the top pre-made crust dried it out. Nevertheless, it tasted great and I like the asiago cheese, which I'd never used before. Thanks for the tasty recipe chef!