A DELICIOUS EGG RECIPE FILLED WITH PEAMEAL BACON, RICOTTA CHEESE AND CHIVES THAT WILL PLEASE ANY CROWD
The 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. This is that dish.
I’ve loved a good Quiche ever since I can remember and my mum mad 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 because it is a low-carb, keto recipe that I created for the family so my wife can also enjoy it.
Melt that cheese chef
The Ricotta Eggnotta is filled with peameal bacon, chives, eggs, ricotta, Parmigiano Regianno 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 which the peameal bacon offers since i was able to cut it from a slab and control the thickness.
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 then the fresh ricotta you would find at your local Italian deli. That stuff you want to eat between two slices of bread and savour it.
I also did a mad dash to our garden pots and cut some fresh organic chives to give the deep-dish crustless Quiche added onion flavour.
The picture looks delicious and damn it tastes SO GOOD. I will admit I was freaked out a bit about using the spring-form pan but I wanted my deep-dish crustless Quiche to be just that, deep-dish.
I had a bit of leakage from the spring-form pan but nothing that was out of control. I sat the spring-form pan on top of a baking sheet just to protect the oven from a disaster in the event something were to happen.
I think 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.
I served each slice with a fresh tomato salad on the side with organic tomatoes, green pepper, garlic and onions from my father-in-laws garden. You can’t beat home-grown and tomatoes and green peppers are show stoppers in any salad because you CAN taste the difference organic makes.
If you’re in the mood for more creaminess top each slice with a dollop of sour-cream and tuck in.
How to make a Ricotta Eggnotta Italian Style Deep-Dish Crustless Quiche
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-from pan from your baking drawer and let us get into the kitchen to create your master-piece.
- 8 large eggs
- 2 cups ricotta cheese
- 1 cup parmigiano cheese grated
- 3 cups cooked thick peameal bacon chopped into chunks
- ½ cup whipping cream
- salt and pepper to taste
- 1 cup fresh chives chopped
- Shredded mozzarella for frying about ½ cup per slice
- sour-cream (optional topping)
- chives (optional topping)
- Spray a medium sized spring-form pan with cooking spray
- Pre-heat oven to 325 degrees
- 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.
- 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.
- Pour the eggnotta battter into your spring-from pan and bake at 325 for about 45 minutes or until golden brown and cooked through the middle.
- Let sit for 10-15 minutes once you remove from the oven.
- Slice into 8-10 pieces
- 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.
- Serve with a side salad.
I like to keep the Ricotta Eggnotta simple but you might want to add some mushrooms or other ingredients to boost the vegetables content. We prefer to serve this with an acidic tomato salad on the side which pairs perfectly with the savoury 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.
Discussion Question: What are your favourite Quiche ingredients?
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Per entire Recipe : 3g Net Carbs each as per Atkins Carb Counter
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