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Crustless Ricotta Quiche

A versatile and delicious crustless quiche made with ricotta cheese and fresh vegetables, perfect for breakfast, brunch, or a light dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup ricotta cheese
  • 4 large eggs
  • 1 cup milk
  • 1 cup shredded cheese (e.g., mozzarella or cheddar)
  • 1 cup chopped vegetables (e.g., spinach, bell peppers, or onions)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh herbs (optional, e.g., parsley or chives)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a pie dish with olive oil.
  2. Whisk together the ricotta cheese, eggs, and milk until well combined.
  3. Stir in the shredded cheese, chopped vegetables, salt, and pepper.
  4. Pour the mixture into the prepared pie dish.
  5. Bake for 30-35 minutes, or until the quiche is set and slightly golden on top.
  6. Allow to cool slightly before slicing and serving. Enjoy!

Notes

Great warm or at room temperature; can be served with a fresh salad or as an appetizer. Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten-Free, Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 200mg

Keywords: quiche, ricotta, crustless, vegetarian, breakfast, brunch, gluten-free