Crustless Ricotta Quiche is a delicious and easy recipe that’s full of flavor. Mix ricotta with eggs for a fluffy and simple quiche that’s baked to perfection. 

Crustless Ricotta Quiche on a white plate with a fork.

Crustless Ricotta Quiche is one of the best quiche recipes ever. It comes together fast and guarantees perfectly cooked fluffy eggs every time. Customize this recipe with whatever meats, veggies, or cheeses you like! 

For another delicious egg recipe don’t miss my Asparagus Ricotta Frittata or this Cottage Cheese Crustless Quiche. For the perfect side to go with your quiche try these Italian Brioche buns or Blueberry Ricotta Muffins

You’ll Love Crustless Ricotta Quiche!

Crustless Ricotta Quiche is one of those recipes you’ll make again and again. It’s so simple to put together and makes for delicious leftovers too! 

Ricotta is great to mix into eggs because it adds a light and fluffy texture without any extra taste. Plus, it pairs perfectly with whatever mix ins you add to the quiche. 

This crustless quiche is made without the pie crust but is still baked in a pie plate. So you get the feel of a quiche without the extra crust. 

Crustless Ricotta Quiche with bacon and cheddar in a pie plate on a striped napkin.

I love to make this recipe for breakfast, brunch, or a light dinner. It’s delicious paired with a green salad or side of fresh fruit and yogurt. 

You’ll love that you can experiment with the flavors of this recipe adding in different cheeses, meats, or veggies. I like to make it with leftover cooked sweet potato and fresh spinach. 

So, if you’re looking for a lightened up quiche recipe without heavy cream or sour cream, be sure to give this Crustless Ricotta Quiche a try! 

Ingredients and Variations

Ingredients for recipe including eggs, cheese, bacon, and green onion.

Eggs: you’ll need six large eggs to make this in a 9 inch pie pan. 

Ricotta: part skim ricotta cheese works great in the quiche recipe, but whole milk ricotta can be substituted. 

Seasonings: only black pepper and kosher salt are needed to flavor crustless ricotta quiche. 

Cheese: shredded cheddar cheese adds a cheesy texture but you could use parmesan cheese, feta cheese, or Swiss cheese. 

Bacon: I like to use crumbled cooked bacon to add flavor to the quiche. You could use crumbled breakfast sausage, leftover cooked chicken, or skip the meat altogether. 

Green onions: chopped green onions, or spring onions, add a mild onion flavor and great color to this recipe. 

How to Make Crustless Ricotta Quiche

This recipe for Crustless Ricotta Quiche takes just minutes to put together and is great any time of the day. You can make this in a standard pie dish or even individual mini quiches in a muffin tin. Add whatever toppings you like and get creative with it! 

Start by greasing your pie plate with nonstick spray or olive oil, and preheating your oven. Place your oven rack in the center of the oven. 

Recipe instructions including mixing together the eggs, adding in toppings, and pouring into greased pie plate.

Step 1: whisk eggs and ricotta

In a large bowl, combine the eggs, ricotta cheese, salt and pepper. Whisk the ingredients until they are well combined. You want the mixture is slightly frothy. 

You can also make this in a blender or use an electric mixer if you’d like. 

Step 2: add in the toppings

Next, add in your diced toppings and cheese. You will need about one to two cups of toppings and cheese for this dish. Stir until well combined.

In the recipe I use diced cooked bacon and cheddar, but you can add a spinach mixture to make a spinach ricotta quiche. 

Step 3: bake

Pour the egg mixture into the prepared baking dish. Use a spoon to spread around any of the toppings that may have settled. 

Bake for about 30 minutes. Cook just until the center of the eggs is set. 

Step 4: garnish and serve

Once the crustless ricotta quiche is set, remove from oven and let cool on a wire rack for a couple of minutes. Garnish with diced green onions, slice, and serve. 

You can serve this with dollops of ricotta cheese on top or a sprinkle of cheddar. This is a good quiche to make ahead and reheats great the next day. 

Crustless Ricotta Quiche on a striped cloth.

Recipe Tips

  • You can make this in a pie plate, 9×9 inch baking dish, or muffin tin and bake just until the eggs are set. 
  • This Crustless Ricotta Quiche is a great base recipe for adding in your favorite toppings and veggies like fresh baby spinach, breakfast sausage, or whatever shredded cheese you have on hand. 
  • If you don’t have ricotta, you can make this using small curd cottage cheese. 
  • This is a delicious recipe to make ahead and have on hand for the week. Store in an airtight container or cover with plastic wrap, and refrigerate for up to four days. 
Slice of Crustless Ricotta Quiche on a white plate.

Frequently Asked Questions

How is a crustless quiche recipe different than a frittata? 

A crustless quiche is similar to a traditional quiche but without the pastry crust. It is baked in the oven and has a creamy texture. However, a frittata is an Italian egg dish cooked in a skillet on the stovetop with various fillings, resulting in a firmer texture.

Can you make this in a muffin tin? 

You can make this Crustless Ricotta Quiche in a muffin tin. It’s a great way to get individual portions of quiche. Simply prepare as indicated and pour into a greased muffin tin until the cups are three-quarters full. Bake until set. 

Crustless Ricotta Quiche in a glass pie plate.

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Crustless Ricotta Quiche.

Crustless Ricotta Quiche

Crustless Ricotta Quiche is an easy way to make eggs with a delicious and light texture thanks to the ricotta. Crumbled bacon and cheddar cheese makes this dish extra tasty but you can substitute whatever meats, cheese, or veggies you like!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 slices
Calories: 148kcal

Equipment

  • 9-inch pie pan

Ingredients

  • 6 large eggs
  • ¾ cup part-skim ricotta cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup cheddar cheese, shredded
  • ½ cup cooked bacon, crumbled
  • ¼ green onion, diced

Instructions

  • Preheat oven to 375 degrees. Spray a 9-inch pie pan with nonstick cooking spray; set aside.
  • In a large mixing bowl, whisk together the eggs, ricotta cheese, salt and pepper until well combined. Stir in the cheddar cheese, bacon, and diced green onions.
  • Pour the egg mixture into the prepared pie tin. Place on center rack in oven and bake for 27-30 minutes, or until the eggs are set in the center.
  • Remove from oven and let rest for a minute before slicing and serving.

Notes

  • You can make this in a pie plate, 9×9 inch baking dish, or muffin tin. Bake just until the eggs are set in the center of the quiche. 
  • This Crustless Ricotta Quiche is a great base recipe for adding in your favorite toppings and veggies like fresh baby spinach, breakfast sausage, or whatever shredded cheese you have on hand. 
  • If you don’t have ricotta, you can make this using small curd cottage cheese. 
  • This is a delicious recipe to make ahead and have on hand for the week. Store in an airtight container and refrigerate for up to four days. 

Nutrition

Calories: 148kcal | Carbohydrates: 2g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 161mg | Sodium: 320mg | Potassium: 123mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 369IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 1mg
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