2 refrigerated piecrusts, thawed, Pillsbury®
3⁄4 cup egg substitute, Egg Beaters®
1⁄3 cup heavy cream
3⁄4 cup ricotta cheese, Precious®
1 teaspoon citrus herb seasoning, Spice Islands®
1⁄2 teaspoon tarragon, McCormick®
1 package (10-ounce) frozen leaf spinach, thawed and squeezed dry, C&W®
1 jar (12-ounce) roasted red peppers, drained and chopped, Delallo®
Salt and pepper
1 egg, lightly beaten with 1 teaspoon water
Preheat oven to 400°F.
Press 1 piecrust into a 9-inch tart pan. Line the bottom and sides of the crust with foil. Place pie weights or dried beans on top of the foil. Bake in the preheated oven for
15 to 20 minutes. Remove the pie weights and foil. Cool the crust completely on a wire rack.
Meanwhile, on a lightly floured surface, roll out the other piecrust into a 10-inch circle, if necessary. Cut pastry into 1-inch-wide strips. On the back side of a baking sheet, weave strips in a lattice pattern. Cover with plastic wrap and refrigerate until ready to use.
Reduce oven temperature to 375°F. In a large bowl, whisk together egg substitute, cream, ricotta cheese, citrus herb seasoning, and tarragon. Stir in spinach and red peppers; season with salt and pepper. Pour mixture into cooled piecrust. Brush egg wash around the edge. Place lattice crust over spinach filling. Pinch pastry edges together around the pan and trim any excess dough. Brush top of lattice with egg wash. Bake in the preheated oven for 35 to 40 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 10 minutes before serving.