Keto Dishes

Keto Ricotta Eggnotta Italian Style Deep-Dish Crustless Quiche

Keto Crustless Egg Quiche

A keto egg recipe filled with peameal bacon, ricotta cheese and chives topped with Italian mozzarella stretchy cheese

The Keto Ricotta Eggnotta Deep-Dish Crustless Quiche is like no other because it’s made in a spring-form pan which gives it lots of height and plenty of plate porn for your guests.

When a dish looks and smells delicious you will find you end up with an empty plate almost every time.

I’ve loved eating quiche ever since I can remember and my mum made them often but with a pastry crust that was flakey and buttery.

What I wanted to do is break the crust and pie-slice size quiche that is tradition and bring it to new heights. (no pun intended) ha!

The second reason I wanted to make this deep-dish crustless quiche is that it is a low-carb, keto recipe that I created for the family so my wife can also enjoy it.

How To Make Melted Mozzarella Stretchy Cheese

Keto egg quiche

I watched a video online where a restaurant topped their nachos with fried melted mozzarella stretchy cheese.

That’s where I got this crazy idea to do the same with my deep-dish crustless quiche.

To make the stretchy cheese I put grated Italian pizza mozzarella in a cast iron pan.

I kept the heat at medium and melted it slowly and once melted poured it over a slice of the quiche.

There are some people who make stretchy cheese by melting mozzarella cheese then adding mashed potatoes.

This gives the cheese a very stretchy texture but since this is keto there are no potatoes allowed.

Ricotta Eggnotta Crustless Quiche Fillings

keto egg quiche

The Ricotta Eggnotta is filled with peameal bacon, chives, eggs, ricotta, Parmigiano Reggiano and a dash of cream, salt, and pepper.

You can keep your Ricotta Eggnotta as simple as you’d like or jazz it up like a pizza pie by adding other ingredients.

For this deep-dish crustless quiche, I wanted a chunky texture that the peameal bacon offers since I was able to cut it from a slab and control the thickness.

If you don’t care for the peameal bacon you can use sliced bacon from the butcher or grocery store or chunks of ham.

The Italian ricotta was purchased at Costco in a 1kg container for $4.99 which is perfect for this recipe since it has less moisture than fresh ricotta from your local Italian deli.

Related: The Ultimate Guide For Canadian Keto Costco Products To Purchase (with photos)

That stuff you want to eat between two slices of bread and savor it.

From our garden, I cut some fresh organic chives to give the deep-dish crustless quiche added onion flavour.

Making A Quiche In A Spring-Form Pan

I’ll admit I was leary about using the spring-form pan but the quiche turned out perfect.

There was a bit of leakage from the spring-form pan but nothing that was out of control.

For this reason, I sat the spring-form pan on top of a baking sheet just to protect the oven from a disaster.

I will always do this because it’s better to be safe then wasting time cleaning out an oven full of egg batter.

Once the Ricotta Eggnotta is golden brown it’s ready to be pulled from the oven.

I test it with a finger press in the middle to make sure the egg has baked through.

You can also use a toothpick like you would when you bake a cake to check that it’s done.

I didn’t cut into the Ricotta Eggnotta right away because like anything that comes from the oven it’s best to let it rest.

I let the deep-dish crustless quiche rest about 10 minutes while I was getting the mozzarella grated.

Once the mozzarella was in the frying pan I cut into this beauty and put a slice on a dinner plate then watched the flow of melted mozzarella blanket the top.

Side-dish Suggestions

I served each slice with a fresh creamy bacon tomato salad on the side to add acidity to the dish.

You can also go with a side-dish of Italian rapini or a bowl of keto creamy radish soup.

If you’re in the mood for more creaminess top each slice with a dollop of sour-cream and tuck-in.

How To Make Ricotta Eggnotta Italian Style Deep-Dish Crustless Quiche

Scroll down for a printable version

Ingredients:

  • 8 large eggs
  • 2 cups ricotta cheese
  • 1 cup Parmigiano cheese grated
  • 3 cups cooked thick peameal bacon chopped into chunks
  • 1/2 cup whipping cream
  • salt and pepper to taste
  • 1 cup fresh chives chopped
  • Shredded mozzarella for frying about 1/2 cup per slice
  • sour-cream (optional topping)
  • chives (optional topping)
Instructions
  1. Spray a medium-sized spring-form pan with cooking spray
  2. Pre-heat oven to 325 degrees
  3. In a large bowl break your eggs and add the ricotta and Parmigiano cheese then mix well. Add the rest of the ingredients less the shredded mozzarella and mix until combined.
  4. Set the spring-from pan over a baking sheet just in case it leaks but it shouldn’t unless your pan is warped a bit.
  5. Pour the eggnotta batter into your spring-from pan and bake at 325 for about 45 minutes or until golden brown and cooked through the middle.
  6. Let sit for 10-15 minutes once you remove from the oven.
  7. Slice into 8-10 pieces
  8. In a small frying pan on medium heat add 1 serving of shredded mozzarella and melt slowly then pour over the slice of Ricotta Eggnotta.
  9. Serve with a side salad.

italian style deep dish crustless quiche ricotta eggnotta fb main

Honestly, this deep-dish crustless Quiche is not only cheap to make it goes a long way when serving to your guests because it can be served as a meal.

Dust off your medium-sized spring-form pan from your baking drawer and let us get into the kitchen to create your masterpiece.

Ricotta Eggnotta Italian Style Deep-Dish Crustless Quiche
 
Recipe Type: Egg
Cuisine: Brunch, Breakfast, Lunch, Dinner
Author: Mr.CBB
Prep time:
Cook time:
Total time:
Serves: 10
This Italian-Style Deep-Dish Crustless Quiche is called the Ricotta Eggnotta because it is filled with ricotta cheese, Parmigiano cheese and topped with fried mozzarella… so good.
Ingredients
  • 8 large eggs
  • 2 cups ricotta cheese
  • 1 cup Parmigiano cheese grated
  • 3 cups cooked thick peameal bacon chopped into chunks
  • 1/2 cup whipping cream
  • salt and pepper to taste
  • 1 cup fresh chives chopped
  • Shredded mozzarella for frying about 1/2 cup per slice
  • sour-cream (optional topping)
  • chives (optional topping)
Instructions
  1. Spray a medium-sized spring-form pan with cooking spray
  2. Pre-heat oven to 325 degrees
  3. In a large bowl break your eggs and add the ricotta and Parmigiano cheese then mix well. Add the rest of the ingredients less the shredded mozzarella and mix until combined.
  4. Set the spring-from pan over a baking sheet just in case it leaks but it shouldn’t unless your pan is warped a bit.
  5. Pour the eggnotta batter into your spring-from pan and bake at 325 for about 45 minutes or until golden brown and cooked through the middle.
  6. Let sit for 10-15 minutes once you remove from the oven.
  7. Slice into 8-10 pieces
  8. In a small frying pan on medium heat add 1 serving of shredded mozzarella and melt slowly then pour over the slice of Ricotta Eggnotta.
  9. Serve with a side salad.
 

italian style deep dish crustless quiche ricotta eggnotta fbitalian style deep dish crustless quiche ricotta eggnotta fb

I like to keep the Ricotta Eggnotta simple but you might want to add some mushrooms or other ingredients to boost the vegetable content.

We prefer to serve this with an acidic tomato salad on the side which pairs perfectly with the savory of this deep-dish crustless Quiche.

If you fancy some form of bread go for the keto bread in a mug which takes 90 seconds in the microwave to make and loves to mingle with eggs and cheese.

Enjoy…

Mr.CBB

Discussion Question: What are your favourite Quiche ingredients?

 

Nutritional Info:

Per entire Recipe:  3g Net Carbs each as per Atkins Carb Counter

Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think. You can also pin the recipe on Pinterest and share on just about every social media outlet.

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