Ricotta Quiche

This recipe originally came from www.delish.com, to give credit where credit is due; but I have changed it so much in the years I’ve been using it I am claiming it for my own at this point!

I make it crustless, because that’s easiest, especially easiest for the GF. I’ve got recipes for hashbrown crusts and veggie crusts and all, but eating it like a frittata without a crust saves time on my feet - and calories. <Just make sure you go heavy on the pan spray!>

This quiche is great, because the ricotta keeps it lower calorie, and you can toss absolutely anything in it. I’m using spinach in it today and topping it with tomatoes, but sausage-and-spinach is another favorite, and ham-and-broccoli also works well.

NOTE ON THAT RICOTTA: for those of you who are gluten free, watch those ingredients on ricotta cheese! I have found oat gum in some brands,and those oats are NOT the specially grown and harvested GF ones, I guarantee you!

For those of you new to cooking, anytime you’re using eggs in a recipe - beat them first. Just with a fork. You see below.

Add your ricotta and Parmesan in and beat them together. It does a bit of beating sometimes, to smooth it out.

Your tablespoon of cornstarch goes into a 1/4 cup milk. Add that to your bowl of ricotta and eggs and mix in well.

I already had a package of frozen spinach cooked and in the fridge leftover, so that’s what I tossed in. Whatever you’re mixing in, add it at this point.

I wanted my tomato slices on top, so they weren’t mixed in. 

Note on the knife: that’s an actual ‘tomato’ knife, designed for cutting tomatoes, and that thing is AWESOME. I don’t even know where my mother found those - it’s been years ago - but if you ever see such a thing, spend the money and pick one up!

Preheat your oven to 375. Pour the quiche into a pie pan <with plenty of pan spray!> and top with the tomato slices. I set the timer for 35 minutes to check it, but it was 45 before it was done.

I make this so often, I just usually look at it to see when it’s done - but I DID try the knife trick this time, and the knife inserted in the middle came out clean when my eyes thought it was done. So! Try that. It’s more objective, lol.

RICOTTA QUICHE

4 eggs

1 15-oz container of part-skim ricotta

1/4 C Parmesan cheese

1 T cornstarch 

1/4 C milk

1 12-oz package frozen chopped spinach, cooked

2 Roma tomatoes, sliced

Preheat oven to 375.

Beat eggs in a mixing bowl. Add ricotta and Parmesan; mix together thoroughly,  until smooth.

Stir cornstarch into milk. Pour into egg mixture; blend well. 

Add spinach and stir. Pour into a well-greased pie pan and top with tomato slices. 

Bake 35-45 minutes, or until a knife inserted in the middle comes out clean.

Servings: 6
Calories per serving: 155