Torta Rustica (spinach , Tomato & Cheese Quiche)

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 (15 ounce) package deep-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

Recipe

• 1 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.
• 2 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.
• 3 in a large bowl, combine remaining eggs, ricotta, asiago, and parmesan cheese and basix; mix until well blended.
• 4 stir in spinach, bread crumbs and tomatoes.
• 5 scrape mixture into prepared piecrust; smooth top to make and even layer.
• 6 place second piecrust over filling.
• 7 brush remaining egg over the top.
• 8 flute edge and seal.
• 9 bake pie 15 minutes. reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
• 10 cool on a wire rack at least 30 minutes before serving.