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Bacon Cheddar Eggless Quiche

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Bacon Cheddar Eggless Quiche

Olivia
The Cook
8 Servings
12 Ingredients
2 Comments

Chunks of smokey bacon and shredded cheddar are folded into a smooth ricotta filling flecked with tender peppers and onions for this unctuous Bacon Cheddar Eggless Quiche. A flaky pie crust holds it all together to complete this dreamy start to your day.

8 Servings
12 Ingredients
2 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup dice Bell Pepper, Red
  • ¾ cups dice Onion
  • 1 ½ tablespoons mince Garlic, Cloves
  • 16 ounces Ricotta Cheese
  • 1 cup Skim Milk
  • ⅛ cups Flour, Self-Rising
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ½ cups cook and dice Bacon
  • 2 cups Cheddar Cheese, Shredded
  • 1 individual Refrigerated Pie Crust

Containers

Supplies

  • Plastic Wraps
  • 1.Pie Pan
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

2 Comments

Join the discussion
  1. I made just one of these to test it out. It’s ok. The texture is much softer and more custard-like than regular quiche. Instead of using a hand whisk I ran the the ricotta in a blender until it was smooth, which made the prep quite quick. If I made it again I’d double the meat, vegetables and cheese to emphasize the fillings, and minimize the custard. I’d also increase the cooling time to an hour or two because at 15 minutes out of the oven it’s still runny.

    1. Thanks for the feedback! The texture will be slightly different than a typical quiche because we’ve omitted the eggs. I think you’ll find after the freeze and thaw the texture gets even better!

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