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Crustless Egg White Ricotta and Spinach Quiche

Ricotta adds a touch of creaminess to this egg-white bake, creating a protein-packed dish that stays light while feeling rich and satisfying.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 2 cups liquid egg whites
  • ½ cup whole milk ricotta
  • ⅓ cup pesto
  • 1 cup baby spinach chopped
  • ½ cup cherry tomatoes halved
  • ¼ cup parmesan cheese grated
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Olive oil spray for the baking dish

Method
 

  1. Preheat oven to 375°F & lightly spray a 5 x 7 casserole dish with a little oil oil to prevent sticking to the pan.
  2. In a medium mixing bowl, combine ricotta & pesto. Whisk until smooth, even & creamy.
  3. Pour in the egg whites & mix again until all the ingredients are blended together & there's no visible difference between the colors.
  4. Season with garlic powder, salt & pepper.
  5. Distribute chopped spinach & halved cherry tomatoes evenly across the bottom of the baking pan.
  6. Combine the egg white mixture & pour it over the vegetables. Gently tap the pan against the countertop to release any air pockets in the batter.
  7. Top the bake with grated Parmesan cheese. Bake for 25-35 min. The center of the bake will be set & no longer wobble when the pan is tapped lightly.
  8. Remove from oven & let sit for 5 minutes before cutting. Cut the eggs when hot.

Notes

f you want the eggs and cheese to brown less, use tinfoil while cooking and remove for the last 5 minutes of baking.