Bacon Cheddar Eggless Quiche
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.
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
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a skillet saute olive oil, red pepper, onion and garlic until the veggies are tender.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a skillet saute olive oil, red pepper, onion and garlic until the veggies are tender.
- Remove from heat and set aside.
- In a mixing bowl whisk together ricotta cheese and skim milk.
- Add to the ricotta mixture the flour, salt and pepper. Whisk until smooth.
- Fold in veggies, bacon and cheddar cheese until well combined.
- Pour mixture into a 9" refrigerated pie crust.
- Bake uncovered at 350 for 40-45 minutes. If not browned on top, continue cooking for another 5-10 minutes.
- Remove from oven and allow to cool 10-15 minutes. Mixture will continue to set up as it cools.
- Serve slightly warm or at room temperature.
2 Comments
Join the discussionI 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.
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!