Using a very small square pan, I made a crust and baked for about 10 minutes. Meanwhile, I mixed two eggs, maybe a third cup of ricotta, enough milk to thin it out a bit, a couple of spoons of pesto, and a bit of salt. I also fried some chopped bacon, then added some chopped arugula after I killed the heat, just to wilt them slightly in the hot bacon drippings. Into the shell this went, then I poured in the egg mixture on top. This would do well topped with some parmasan.
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