Do you like quiche, like middle eastern spices and are a vegetarian? This crustless vegetarian ricotta quiche is what you need!
The breakfast challenge
I’ve already told you in a previous post that I spend one to two hours every week building next week’s cooking menu, haven’t I? Yes, every Sunday I sit down in front of my laptop and surf Foodgawker and Pinterest for inspiration and think about interesting ingredient combinations using my amazing The Flavour Thesaurus. I prepare my shopping basket and send out the order, which I usually get every Monday afternoon. I like to be very structured with my cooking. It helps me reduce waste and be more efficient when I have to actually cook! I do this religiously, every Sunday afternoon.
However, I haven’t told you that my planning mainly only involves dinner/lunch plans. Quite often though, I’m too tired to research breakfast ideas as well. About a year ago my boyfriend and I discovered the magic of small naans on top of which we add pesto and mozzarella and bake for 5 minutes, then serve with fresh basil. This breakfast is quick to make, quick to eat and very tasty, making it the ideal breakfast. I’ve been making these mozzarella naans every week at least twice! As you can possibly imagine, lately I’ve been getting a bit bored of it and have therefore been trying to come up with new ideas.
A couple of times before, I made some spinach and ricotta tarts with eggs and a crunchy base. Yet, while Max and I liked the tarts, the evening I made this quiche here I didn’t have time to prepare everything. Another reason for going crustless is also to reduce my carbs intake.
I made this quiche more as a test than anything else, trying to replace the mozzarella naans with something else. My expectations were not very high, but I was very surprised when I actually tasted it. It’s flavoursome, juicy and very fragrant. I was also worried it would stick to the tray. I greased and floured it before, and it was absolutely fine in the end.
- 5 egs
- 250g ricotta
- 3-4 spring onions, sliced
- 2 tsp harissa paste
- 1 tbsp za'atar
- 1 tbsp Sumac
- 1 tsp Thyme
- 100g tomatoes, sliced
- salt and pepper
- Preheat the oven at 170ºC.
- Grease and flour a small quiche tray, then add the quiche mix.
- Mix the eggs, ricotta, onions, harissa, herbs, salt and pepper in a bowl.
- Add the quiche mix to the tray, then decorate with tomatoes. You can halve them if you are using cherry tomatoes or slice them if you are using normal tomatoes.
- Bake for 50 minutes and enjoy!
- This quiche is nice warm as it is cold. You can also have it with a bit of greek yogurt on the side.