Torta Rustica (Spinach , Tomato & Cheese Quiche)

Ingredients

• 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

Directions

1. 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. 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. 3

   In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.

4. 4

   Stir in spinach, bread crumbs and tomatoes.

5. 5

   Scrape mixture into prepared piecrust; smooth top to make and even layer.

6. 6

   Place second piecrust over filling.

7. 7

   Brush remaining egg over the top.

8. 8

   Flute edge and seal.

9. 9

   Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.

10. 10

    Cool on a wire rack at least 30 minutes before serving.