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!

Course Breakfast

Cuisine American, Italian

Prep Time 5

Cook Time 30

Total Time 35

Servings slices

Calories 148kcal

Author Angela Allison

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, 9x9 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