Crustless Ricotta Quiche (Vegetarian)
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- 6 to 8 large
- eggs, beaten
- 1 1/4 c
- 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
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.