Ingredients
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4 large eggs
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1 (15 ounce) container ricotta cheese (about 2 cups)
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1 cup asiago cheese, finely grated
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1/4 cup parmesan cheese, finely grated
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3/4 teaspoon black pepper, coarsely ground
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1 teaspoon dried basil, crushed
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1 (10 ounce) package frozen chopped spinach, thawed and drained very well
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1/4 cup sun-dried tomato packed in oil, drained, coarsley chopped
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1/4 cup seasoned dry bread crumb
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1 (9 inch) double crust pie crusts, unbaked (2 rounds)
Instructions
- Line a 9-inch pie plate with one crust round.
- Beat one of the eggs with a fork and use a pastry brush to lightly brush egg over the pie crust (you might not need all of the egg- save the rest for brushing the top crust later).
- Beat remaining eggs in a large bowl, using a whisk.
- Add cheese, pepper, and basil and stir to combine.
- Add spinach (make sure it has been drained very well- squeezed over a colander to get out all the freezer moisture), as well as the bread crumbs and tomatoes.
- Pour filling into crust and top with the second crust round.
- Fold edges under to seal and crimp or flute edges as desired.
- Brush with remaining egg wash.
- Cut a few slits in the top crust and bake in a preheated 375 F oven for 25 minutes.
- Cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
- Cool on wire rack at least 15 minutes before attempting to slice.