Although this crustless quiche is not labour intensive at all, it does require time to roast the vegetables and to bake. The good thing about this quiche, however, is that it tastes great the next day cold, so you can make it on a Sunday night for dinner then have it for lunch the following day. You could also increase the amount of ricotta cheese to 375 grams and add 6 eggs to increase the amount of servings to 6 if you would like to stretch it even further.
The roasted tomatoes, garlic and onion give this crustless quiche its flavour, and the eggs and ricotta cheese add protein. Serve this crustless quiche with a salad for a low carbohydrate, nutritious meal. And the cost is only approximately $1.20/serve (excluding the salt and pepper).
Roasted tomato and ricotta crustless quiche
Makes 4 serves
4 tomatoes, cut into wedges
2 cloves garlic, minced
1 red onion, finely chopped
1 tablespoon dried basil
250 grams light ricotta cheese
- Place the chopped tomatoes, garlic and red onion onto a baking tray lined with baking paper. Drizzle with balsamic vinegar and season with salt and pepper. Sprinkle with the dried basil. Roast in the oven at 180°C for 30 minutes or until the tomatoes and onion are soft.
- Remove the tomatoes from the oven and allow them to cool.
- Mix the ricotta cheese with the eggs in a large mixing bowl.
- Add the cooled tomatoes, garlic and onion to the ricotta cheese mixture and mix to combine.
- Season with salt and pepper and pour the mixture into a 20cm x 20cm baking tray lined with baking paper.
- Cook for 1 hour in the oven at 180°C. Allow to sit for at 15 minutes before cutting and serving or allow to cool completely and serve cold.
Total cost = approximately $4.83 (= approximately $1.21/serve) based on groceries purchase at Aldi