Sun-dried Tomato & Spinach Quiche (Torta Rustica)

1 package refrigerated ready piecrusts (Pillsbury)
4 eggs
1 container (16 oz.) part-skim ricotta cheese
4 ounces asiago cheese
1 tsp. coarsely crushed black peppercorns
½ cup grated parmesan cheese
1 10 oz. pkg. frozen chopped spinach, thawed & well drained
¼ cup seasoned bread crumbs
¼ cup sun-dried tomatoes, drained and coarsely chopped
1 tsp. dried basil


Preheat over to 425. Arrange one piecrust in 9-inch pie pan.
Lightly beat 1 egg over bottom of crust; set aside

In large bowl, combine remaining 3 eggs, ricotta, pepato and parmesan cheese and basil; mix until well blended. Stir in spinach, bread crumbs and tomatoes. Scrape mixture into prepared piecrust. Smooth top to make an even layer.
Place second piecrust over filling; brush remaining beated egg over top. Flute egg & seal.

Bake pie 15 minutes. Reduce over temp to 375*; bake 20 minutes longer, or until golden brown.

Cool pie in pan on wire rack at least 30 minutes before cutting. Serve warm or at room temperature.