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

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.

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