Crustless Ricotta Quiche

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Dig into this light and creamy quiche any time of day and use our tips to make it vegan- and omnivore-friendly, too.

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
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Published on November 18, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Slice of Crustless Ricotta Quiche on a pink plate with arugula and tomatoes next to a fork
Prep Time:
10 mins
Cook Time:
25 mins
Stand Time:
15 mins
Total Time:
45 mins
Yield:
1 9-inch quiche
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Ingredients

  • 6 large eggs

  • 1 cup ricotta cheese

  • 1/2 cup whole milk

  • 1/4 cup freshly grated Parmesan cheese

  • 2 tablespoons chopped fresh basil, plus leaves for garnish

  • 1 tablespoon chopped fresh oregano

  • 1 clove garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 1/2 cups baby arugula

  • 1 cup cherry tomatoes, halved

  • 1 tablespoon olive oil

  • balsamic vinegar for serving

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish. 

  2. Whisk together eggs, ricotta, and milk in a bowl. Stir in Parmesan cheese, basil, oregano, garlic, salt, and pepper; pour into the prepared dish. 

  3. Bake in the preheated oven until puffed and golden on the edges and a toothpick inserted into center comes out clean, about 25 minutes. Let stand for 15 minutes.

  4. Meanwhile, toss together arugula, tomatoes, and oil in a medium bowl. Just before serving, top quiche with arugula mixture. Cut into 4 slices. Garnish with additional basil and pepper and serve with vinegar.

    Veganize

    Replace eggs with purchased vegan egg substitute as directed on package. Swap out ricotta for a vegan version and replace Parmesan with 1/2 cup vegan mozzarella. Bake until set, about 45 minutes.

    Make it Meaty

    Roast 4 slices prosciutto on a parchment-lined baking sheet until crisp, 8 to 10 minutes at 400 degrees F (200 degrees C); drain. Crumble over quiche before serving.

Nutrition Facts (per serving)

1141 Calories
74g Fat
36g Carbs
80g Protein
Nutrition Facts
Calories 1141
% Daily Value *
Total Fat 74g 95%
Saturated Fat 30g 151%
Cholesterol 1229mg 410%
Sodium 2312mg 101%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 15g
Protein 80g 161%
Vitamin C 31mg 34%
Calcium 1314mg 101%
Iron 8mg 46%
Potassium 1466mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.