Crustless Ricotta Quiche

Tired of bland weeknights or soggy store-bought quiche crusts? I get it after years of testing brunch recipes, I wanted something fast, creamy, and reliable that you can throw together any night of the week. Enter this Crustless Ricotta Quiche: a bright, protein-rich baked egg dish that skips the crust but not the comfort. It’s ready in about 35–40 minutes, is gentle on the wallet, and packs terrific texture from creamy ricotta and crisped edges from a quick high-heat finish.

I first made this when I had guests drop in last-minute and only ricotta and eggs in the fridge. It turned into one of my most-requested recipes because it’s forgiving, slices beautifully, and stays moist even when reheated. If you want a simple vegetarian weeknight dinner, meal-prep breakfast, or an impressive brunch centerpiece, this easy Crustless Ricotta Quiche delivers every time.

For a bright pairing, try it with a simple sourdough toast and tomato salad; I love this easy ricotta-and-tomato combo as an accompaniment: 5-Ingredient Ricotta and Tomato Sourdough Toast.

WHY THIS RECIPE WORKS

• Creamy ricotta creates a custardy texture without needing heavy cream or a crust.
• Eggs provide structure and bake evenly when combined well with ricotta and a splash of milk.
• Parmesan adds a savory, slightly nutty depth that browns beautifully on top.
• Spinach and bell peppers give freshness, color, and a tender bite without overpowering the custard.
• Simple method: one bowl, one dish consistently reliable for beginners and busy cooks.

Ingredients

Step-by-step directions

1. Preheat the oven to 350°F (175°C) and grease a pie dish with oil or butter.

   • Tip: Use a 9-inch pie dish or 8–9-inch quiche dish for best thickness. Let butter or oil coat the sides well so slices release cleanly.

2. In a large bowl, whisk together the ricotta cheese, eggs, and milk until smooth.

   • Tip: Beat until the mixture is homogenous no large ricotta lumps to ensure a silky custard. Use a hand whisk or spatula; an immersion blender gives an ultra-smooth result.

3. Stir in the grated parmesan, chopped spinach, diced bell peppers, salt, and pepper until well combined.

   • Tip: If using frozen spinach, squeeze dry first. For even cooking, sauté peppers for 2–3 minutes to soften and remove excess moisture.

4. Pour the mixture into the prepared pie dish.

   • Tip: Tap the dish gently on the counter once to release any trapped air bubbles so the quiche sets evenly.

5. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.

   • Tip: Insert a knife in the center it should come out mostly clean with a few moist crumbs. For a browned top, broil 1–2 minutes at the end, watching closely.

6. Let it cool for a few minutes before slicing and serving.

   • Tip: Allowing it to rest 5–10 minutes helps it finish setting and makes cleaner slices. Pro tip: Chill for 10 minutes if you want firmer slices for transport or meal prep.

COMMON MISTAKES TO AVOID

• Mistake: Overbaking until dry.
  Fix: Remove quiche when center is slightly wobbly; it will finish setting while cooling.

• Mistake: Watery filling from un-drained vegetables.
  Fix: Squeeze frozen spinach and sauté any watery vegetables (zucchini, mushrooms) to release and discard excess moisture.

• Mistake: Too-salty result when using salty cheeses.
  Fix: Taste a small ricotta-parmesan mix before adding salt, and reduce added salt if your Parmesan is aged/salty.

• Mistake: Unevenly cooked center.
  Fix: Use room-temperature eggs and mix thoroughly; bake in a properly preheated oven and avoid opening the oven door repeatedly.

• Mistake: Sticking to the pan.
  Fix: Grease dish generously and let quiche cool slightly before slicing; run a knife around edges to loosen.

Nutrition per serving

(Estimated per serving — recipe yields 6 servings)

• Calories: ~320 kcal
• Protein: ~20 g
• Fat: ~20 g (mostly from ricotta + parmesan)
• Carbohydrates: ~6–8 g
  Health benefits: High in protein and calcium from ricotta and parmesan, packed with iron and vitamin K from spinach, and low in carbs thanks to no crust.

VARIATIONS & CUSTOMIZATIONS

• Mediterranean Twist (Flavor twist): Add chopped sun-dried tomatoes, kalamata olives, and replace Parmesan with feta for a tangy spin. Add fresh oregano or basil.
• Make it Low-Fat (Health-friendly option): Use part-skim ricotta, reduce Parmesan to 1/2 cup, and use egg whites (2 full eggs + 2 egg whites) to lower fat while keeping structure.
• Herb & Cheddar (Flavor twist): Swap Parmesan for sharp cheddar, add 2 tbsp chopped chives, and a pinch of smoked paprika.
• Vegan / Dairy-Free Swap: Use firm tofu blended with a little non-dairy milk for the ricotta, 1/4 cup chickpea flour + 6 tbsp water whisked in for binding (or a store-bought egg replacer), and dairy-free Parmesan alternative. Expect slightly different texture—bake a bit longer until set.
• Equipment Alternatives:
  • Air fryer: Use an oven-safe 7–8 inch dish that fits the basket; reduce baking time to 20–25 minutes at 325°F and check for set center.
  • Glass vs. metal pan: Glass makes edges cook a bit slower and keeps moister center; metal gives crisper edges. Adjust time by ±5 minutes.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage:

• Store in airtight container or covered with foil. Keeps well for 3–4 days. Slice before storing for easy reheating.

Freezer tips:

• Freeze whole or individual slices wrapped tightly in plastic wrap and placed in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Best reheating method:

• Oven: 325°F (160°C) for 10–15 minutes for whole or large slices; cover with foil to avoid over-browning.
• Microwave: 60–90 seconds per slice on medium power; check center. Finish 30 seconds uncovered to help crisp the top.
• Skillet: Warm over low heat covered for 6–8 minutes to recreate a slightly crisped bottom.

Serving suggestions and pairings

• Side dishes: Mixed green salad with lemon vinaigrette, roasted cherry tomatoes, or arugula tossed with olive oil and parmesan shavings. For a heartier meal, serve with herb-roasted potatoes.
• Drinks: Freshly squeezed orange juice for brunch, a light white wine (Sauvignon Blanc), or cold-brew coffee.
• Occasions: This Crustless Ricotta Quiche is perfect for weeknight dinners, casual brunches, holiday buffet additions, and meal-prep breakfasts it scales up or down easily.

NUTRITION INFORMATION

Per serving (1/6 of recipe, approximate):

• Calories: 320 kcal
• Protein: 20 g
• Fat: 20 g (Saturated fat ~9 g)
• Carbohydrates: 7 g
• Fiber: 1 g
  Brief health note: This recipe offers solid protein and calcium from ricotta and eggs, with vegetables adding vitamins and minerals. To lower saturated fat, use part-skim ricotta and reduce the amount of high-fat cheese.

FAQ

Can I make Crustless Ricotta Quiche ahead of time?
Yes bake it, cool completely, then refrigerate up to 3–4 days. Reheat slices in the oven or microwave. It also freezes well for up to 2 months.

Why is my Crustless Ricotta Quiche dry?
Overbaking is the most common cause. Remove when the center is slightly set and still a little jiggly; it will finish setting as it cools. Also avoid adding excess salt or very lean substitutes without compensating with a bit more milk.

Can Crustless Ricotta Quiche be frozen?
Absolutely. Wrap slices tightly and store in a zip-top freezer bag. Thaw overnight in the fridge and reheat in the oven for best texture.

How can I make this recipe gluten-free or low-carb?
It’s naturally gluten-free when made without a crust. For lower carbs, keep veggies low-starch (spinach, peppers) and avoid adding sugary sauces.

Can I bake this in a muffin tin for portable portions?
Yes. Grease a standard 12-muffin tin and fill each cup about 2/3 full. Bake at 350°F for 18–22 minutes until set. Great for grab-and-go breakfasts!

CONCLUSION

Crustless Ricotta Quiche is a fast, flexible, and delicious way to get creamy, protein-packed meals on the table without fussing with pastry. It’s perfect for beginners looking for an easy Crustless Ricotta Quiche recipe that still tastes like you spent all morning in the kitchen. If you try it, save this recipe, leave a comment with your favorite variation, and share it with friends who love simple weeknight wins.

Crustless Ricotta Quiche

Print Recipe

Pin Recipe

A creamy, protein-rich baked egg dish that skips the crust, offering a delicious vegetarian meal perfect for brunch or a weeknight dinner.

• Total Time: 45 minutes
• Yield: 6 servings

Ingredients

Scale 1x2x3x

• 2 cups ricotta cheese
• 4 large eggs
• 1 cup grated Parmesan cheese
• 1 cup chopped spinach (packed)
• 1/2 cup diced bell peppers
• 1/4 cup milk
• Salt & pepper to taste
• Oil or butter for greasing

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and grease a pie dish with oil or butter.
2. In a large bowl, whisk together the ricotta cheese, eggs, and milk until smooth.
3. Stir in the grated parmesan, chopped spinach, diced bell peppers, salt, and pepper until well combined.
4. Pour the mixture into the prepared pie dish.
5. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.
6. Let it cool for a few minutes before slicing and serving.

Notes

For best texture, use room temperature eggs and ensure the ricotta is well blended.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian