This smells like pizza while it’s cooking. Creamy, delicious little pockets of ricotta await you as your fork dives into each piece. If you like this, check out my Bacon Cheddar Crustless Quiche, too.
1 teaspoon butter
2 cups basil leaves (50 grams), chopped
1 cup chopped tomatoes (124 grams)
8 ounces whole milk ricotta cheese
4 large eggs
1 teaspoon Italian seasoning blend
3/4 teaspoon sea salt
1 1/2 cups heavy cream
1/2 cup water
- Preheat oven to 425 degrees F. Grease a 10-inch pie plate with the butter. Place pie plate onto cookie sheet (to catch spills while baking).
- Spread the chopped basil evenly in the pie plate and top with chopped tomatoes. Place dollops of ricotta on top.
- Crack eggs into a blender and turn on to “stir”. Add Italian seasoning, salt, cream, and water and blend just until combined. (Alternately, whisk together in a medium bowl.) Pour into pie plate, over basil, tomatoes and cheese.
- Bake at 425 degrees F for 35-45 minutes, or until set in the middle (doesn’t jiggle when removed from the oven). Remove from oven and cool for 10 minutes or longer on cooling rack before slicing.
Yield: 6 servings
Nutrition info: 329 calories, 4.3 g carbs, 10 g protein, 30 g fat RDA: 19% riboflavin, 37% vitamin A, 51% vitamin K, 15% calcium, 12% vitamin D, 23% selenium.