Description
A delightful and healthy crustless quiche made with spinach, tomatoes, and ricotta cheese, perfect for any meal.
Ingredients
- 6 large eggs
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 cups fresh baby spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh basil, optional
Instructions
- Preheat your oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray or butter.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Stir in the chopped spinach and cook for 1–2 minutes until wilted. Remove from the heat and allow the mixture to cool slightly.
- In a large bowl, whisk together the eggs, ricotta cheese, milk, mozzarella, Parmesan, salt, black pepper, Italian seasoning, and red pepper flakes, if using. Small lumps of ricotta are perfectly fine.
- Fold the cooked spinach mixture into the egg mixture. Gently stir in half of the cherry tomatoes and the fresh basil, if using.
- Pour the mixture into the prepared dish. Arrange the remaining cherry tomatoes on top, cut-side up.
- Bake for 35–45 minutes, or until the edges are set, the center is just firm, and the top is lightly golden. The center should reach 160°F.
- Remove from the oven and let the quiche rest for 10–15 minutes. This helps it set and makes slicing easier.
- Garnish with fresh basil and a sprinkle of Parmesan, if desired. Serve warm or at room temperature.
Notes
- Avoid excess moisture: Cook the spinach thoroughly and drain any liquid before mixing it into the eggs.
- Use ripe but firm tomatoes to prevent the quiche from becoming watery.
- Whole-milk ricotta provides the richest texture.
- Check for doneness: The center should be set without looking liquid or jiggling excessively.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual slices in a 325°F oven or microwave until warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg