Fluffy Crustless Ricotta Quiche

If you ask me, crustless ricotta quiche is a game-changer for busy home cooks.

This protein-packed dish brings together fluffy eggs and creamy ricotta in a fuss-free recipe that skips the traditional pastry base. Fresh herbs and simple seasonings work together to create a light, satisfying meal.

It’s the kind of dish that works equally well for breakfast, lunch, or dinner, and you can toss in whatever vegetables you have sitting in your fridge. The ricotta keeps everything nice and moist, while giving the quiche a little something special.

It’s a no-nonsense meal that’s both filling and light, perfect for those days when you want something homemade without the extra work.

What Kind of Ricotta Should I Use?

While this recipe calls for part-skim ricotta, you can actually use any type you prefer – whole milk, part-skim, or even low-fat ricotta will all work well in a quiche. Part-skim ricotta offers a nice middle ground, giving you that creamy texture without being too heavy. Before adding it to your egg mixture, give your ricotta a good stir to break up any clumps, and if it seems particularly watery, you can drain it in a fine-mesh strainer for about 30 minutes. Fresh ricotta from a specialty shop will give you the best flavor and texture, but the grocery store varieties are perfectly fine and much more convenient for everyday cooking.

Options for Substitutions

This easy quiche recipe is pretty forgiving and works well with several substitutions:

• Ricotta cheese: If you’re out of ricotta, you can use cottage cheese (blended until smooth) or cream cheese softened at room temperature. Greek yogurt can work too, though it might make the texture slightly less creamy.
• Cheddar cheese: Feel free to swap cheddar with any melting cheese you have on hand – Swiss, mozzarella, Gruyere, or even gouda would work great here.
• Bacon: You can replace bacon with ham, cooked breakfast sausage, or for a vegetarian option, try sautéed mushrooms or spinach. Just make sure to cook out any excess moisture first.
• Green onions: No green onions? Try chives, finely diced regular onions (sautéed first), or even a handful of fresh herbs like parsley or basil.
• Eggs: The eggs are essential for this recipe and can’t be substituted – they’re what gives the quiche its structure!

Watch Out for These Mistakes While Baking

The biggest challenge when making a crustless quiche is preventing a rubbery texture, which happens when you overcook the eggs or bake at too high a temperature – always stick to 350°F and watch your timing carefully. A common mistake is not properly draining the ricotta cheese, which can lead to a watery quiche; solve this by placing the ricotta in a fine-mesh strainer for about 30 minutes before using. To ensure your quiche cooks evenly, avoid the temptation to overmix the eggs – gentle whisking until just combined is all you need, as vigorous mixing can incorporate too much air and cause the quiche to puff up and then collapse. For the best results, let your eggs and ricotta come to room temperature before mixing, and remember to test for doneness by inserting a knife in the center – it should come out clean but still have a slight jiggle in the middle, as the quiche will continue cooking for a few minutes after you take it out of the oven.

What to Serve With Crustless Quiche?

This protein-packed crustless quiche pairs really well with simple sides that balance out its richness. A fresh green salad with a light vinaigrette makes the perfect partner – I like to toss together some mixed greens, cherry tomatoes, and cucumber for a crisp contrast. Since this quiche already has plenty of protein from the eggs, cheese, and bacon, you might want to add some roasted potatoes or a slice of crusty bread on the side. For brunch, I love serving it with fresh fruit like berries or melon slices to add a sweet note to the savory meal.

Storage Instructions

Keep Fresh: This crustless ricotta quiche is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. I like to slice it into individual portions before storing – it makes grabbing a quick breakfast so much easier.

Freeze: Want to save some for later? Let the quiche cool completely, then wrap individual slices in plastic wrap and aluminum foil. Place them in a freezer bag and they’ll stay good for up to 3 months. It’s such a time-saver for busy mornings!

Reheat: To warm up your quiche, pop it in the microwave for 30-60 seconds if refrigerated, or 2-3 minutes if frozen. You can also heat it in the oven at 350°F for about 10 minutes – this helps keep the texture nice and fluffy. Just keep an eye on it to avoid drying it out.

Preparation Time	10-15 minutes
Cooking Time	27-30 minutes
Total Time	37-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 6-10 g

Ingredients

• 6 large eggs
• 3/4 cup ricotta cheese (part-skim)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/4 cup diced green onion

Step 1: Preheat and Prepare the Pie Pan

Start by preheating your oven to 375 degrees Fahrenheit.

While the oven is heating, take a 9-inch pie pan and spray it evenly with nonstick cooking spray, then set it aside for later use.

Step 2: Mix the Quiche Ingredients

In a large mixing bowl, whisk together the eggs and ricotta cheese until well combined, and season with salt and pepper to taste.

Once the mixture is smooth, stir in the cheddar cheese, crispy bacon pieces, and diced green onions, ensuring all ingredients are evenly dispersed throughout the egg mixture.

Step 3: Assemble and Bake the Quiche

Pour the prepared egg mixture into the greased pie pan, spreading it out for even cooking.

Place the pie pan on the center rack of your preheated oven and bake for 27 to 30 minutes.

The quiche is done when the eggs are set and firm in the center.

Step 4: Cool, Slice, and Serve

Once the quiche has finished baking, remove it carefully from the oven.

Allow it to rest for a minute or two to set and cool slightly before slicing.

Serve warm and enjoy this delightful dish either as a savory breakfast or a satisfying brunch.