Crustless Ricotta Quiche (Vegetarian)

Desiree Macy

By
@DMomma

This is such a light and fluffy quiche. I serve it as a main dish with a side dish of some green veggie. We like kale with it the best.


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Rating:
★★★★☆ 4 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a light and lovely quiche! I chose not to add in the meats to keep it vegetarian. And, I like that it's gluten-free. A great brunch option everyone will love.

Ingredients

6 to 8 large
eggs, beaten
1 1/4 c
milk
4
green onions chopped
1/2 tsp
garlic powder
1/4 tsp
kosher salt or to taste
18 tsp
black or white pepper or to taste
1 c
all-purpose flour
8 oz
Polly-o Ricotta (Polly-o is my favorite)
2 Tbsp
chopped parsley
1/2 c
seeded and diced tomato
1/2 c
any cooked meats may be added
1 1/2 c
cheddar cheese, shredded reserve 1/2 cup

Step-By-Step

1In a large bowl beat eggs until they are frothy add milk.

2Add flour and beat.

3Add salt, pepper, garlic powder, green onions... stir.

4Add cheddar cheese.

5Add ricotta and stir to combine all.

6Add chopped parsley, stir.

7Pour into a (sprayed or well-oiled) 13x9 pan.

8Sprinkle tomatoes evenly over the top of mixture.

9Bake at 350* for 45 minutes or until golden yellow. Sprinkle with remaining cheddar cheese the last 5 minutes. Serve.

About this Recipe

Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Meatless Mondays
Hashtags: #eggs, #ricotta, #tomatoes