Crustless Ricotta Quiche (Vegetarian)

Desiree Macy


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.

Blue Ribbon Recipe

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. The Test Kitchen


★★★★☆ 4 votes

20 Min
45 Min


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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

How to Make Crustless Ricotta Quiche (Vegetarian)


  • 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.

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About Crustless Ricotta Quiche (Vegetarian)

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

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