In a large bowl beat eggs until they are frothy. Add milk.
Add flour and beat.
Add salt, pepper, garlic powder, green onions... stir.
Add cheddar cheese.
Add ricotta and stir to combine.
Add chopped parsley; stir.
Pour into a (sprayed or well-oiled) 13x9 pan.
Sprinkle tomatoes evenly over the top of mixture.
Bake at 350* for 45 minutes or until golden yellow. Sprinkle with remaining cheddar cheese the last 5 minutes. Serve.
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Categories & Tags for Crustless Ricotta Quiche (Vegetarian):