First of all that recipe won't fit in to an 8 inch pie tin.
It's pretty much a spinach quiche....with pancetta instead of bacon.
I would skip the crust and make it in a 10 inch springform as the recipe says or in a 9 inch suqare pan....well oiled of course and floured....and cut into squares to serve. Make and bake ahead and rewarm in the microwave....will be easy in a 9 inch pyrex dish.
Linda C

Thanks Linda, but I am looking to keep the crust which is what is causing the confusion. Since I am using an 8" cake pan I will have some filling left over.

It sounds to me like something that would be delicious room temp, which would save oven space the day of. If it is something you are bringing to someone else's home, I'd probably make the filling up ahead of time, bake it that morning before I went and just leave it out until serving. If you are cooking the whole meal at your house and trying to cut down on things to do that day, I'd bake it the day before, put it in the fridge overnight and take it out an hour or so before serving to take the chill off.

There will probably be enough filling to make 2 8 inch pies.
But please realize the difference between a 2 1/2 inch deep springform pan and an 8 inch pie tin...you will have much flatter pies rather than the thick "cheesecake like" ricotta spinach pie of the original recipe....much more crust to filling ratio.
I am guessing you will probably have 6 to 7 cups of filling. An 8 inch pie tin is really very small, cuts into 6 pieces typically.
Linda C

Rachel, I will be doing all the cooking at home, and serving this at room temperature (or close to it) sounds like a good idea! I was thinking this should be served hot, but I'm trying to cut down on things to do that day.

I might consider then baking ahead and just reheating that day, since I don't have to worry about reheating all the way through. I will take it out of the fridge and bring to room temperature, but if I do a reheat, how much time do you think I should give it?

Linda, I wish I could do 2, but I am staying close to the recipe and using a cake pan, so I don't think that much filling will be left. Even after cooking, there will be plenty left over since it's only serving 2 out of 4 :)

Hmmm...you wouldn't need much reheat time for an 8 inch pie. It would depend on what temp the oven was (which would depend on what other things you were cooking/reheating)...but as it is something that needn't be hot, I wouldn't worry too much. If it's at room temp when you put it in the oven I shouldn't think more than 10 minutes or so at a moderate heat would be necessary.

If you've leftover filling, I bet it would be great in an omelet the next morning, or, more simply as a nice topping for scrambled eggs, even just as a spread for a bagel or toast!

Haha, I think "cake" and "pie" is getting interchanged because of the title and my mention of pie crust :)

I'll give it an extra 10 minutes at 350 degrees with everything else that's in the oven; I think this should work.

I am never confident when it comes to reheating; as a matter of fact I'm terrible at it. I get distracted very easily, and I tend to leave things too cold or over cooked. I'm not entertaining for a big crowd this year, but foods usually have to be super hot. Needless to say I'm always running back and forth trying to get the temps right for everyone.

Since I'll be cooking a day in advance I may even use the dough recipe above instead of the pillsbury. Much more relaxed about this now, I can't wait to try this one.