Crustless Ricotta Quiche
Ingredients
- eggs (6 large)
- ricotta cheese (1 cup)
- whole milk (0.5 cup)
- freshly grated Parmesan cheese (0.25 cup)
- chopped fresh basil (2 tablespoons)
- fresh oregano (1 tablespoon)
- garlic (1 clove)
- salt (0.5 teaspoon)
- black pepper (0.25 teaspoon)
- baby arugula (1.5 cups)
- cherry tomatoes (1 cup)
- olive oil (1 tablespoon)
- balsamic vinegar (0 )
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Whisk together eggs, ricotta, and milk in a bowl. Stir in Parmesan cheese, basil, oregano, garlic, salt, and pepper; pour into the prepared dish.
- 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.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 1141
- fat: 74 g
- sats: 30 g
- carbs: 36 g
- fibre: 3 g
- protein: 80 g
- salt: 2.312 g