Crustless Ricotta Quiche (Vegetarian)

★★★★☆ 4 Reviews
DMomma avatar
By Desiree Macy
from None, FL

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 meat to keep it vegetarian. A great brunch option everyone will love.

— The Test Kitchen @kitchencrew
serves 4-6
prep time 20 Min
cook time 45 Min
method Bake

Ingredients

  • 6 - 8 lg
    eggs, beaten
  • 1 1/4 c
    milk
  • 4
    green onions, chopped
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    kosher salt or to taste
  • 1/8 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 1/2 c
    cheddar cheese, shredded reserve 1/2 cup
  • 1/2 c
    any cooked meats may be added if desired
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How To Make

  • 1
    In a large bowl beat eggs until they are frothy. Add milk.
  • 2
    Add flour and beat.
  • 3
    Add salt, pepper, garlic powder, green onions... stir.
  • 4
    Add cheddar cheese.
  • 5
    Add ricotta and stir to combine.
  • 6
    Add chopped parsley; stir.
  • 7
    Pour into a (sprayed or well-oiled) 13x9 pan.
  • 8
    Sprinkle tomatoes evenly over the top of mixture.
  • 9
    Bake at 350* for 45 minutes or until golden yellow. Sprinkle with remaining cheddar cheese the last 5 minutes. Serve.
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