Veggie Ricotta Quiche

A beautiful spin on breakfast (or any meal) that is easy to make, healthy, and delicious. This Veggie Ricotta Quiche is sure to be a crowd pleaser!



8 eggs

1/2 cup almond milk

1 tsp salt

1/2 tsp pepper

1 tsp Old Bay Seasoning

100 grams broccoli, chopped or broken apart into small pieces

100 grams sweet baby bell peppers, chopped

100 grams onions, chopped

100 grams tomatoes, sliced

100 grams low-fat ricotta cheese (can be non-fat or regular)

1 tsp garlic, minced


  1. Preheat oven to 350 degrees.
  2. Saute broccoli, onions, and baby bell peppers until onions are translucent and fragrant. Add garlic and saute another minute. Remove from heat and let cool.
  3. Beat eggs, milk, salt, pepper, Old Bay Seasoning until well combined.
  4. Distributed cooled veggies evenly in a prepared pie tin or glass pie baking dish. Pour egg mixture over veggies and lay tomatoes on top spreading them out evenly. 
  5. Add dollops of ricotta anywhere you’d like trying to distribute evenly so that each slice will have some.
  6. Bake at 350 degrees for 35-40 minutes or until the quiche is firm and completely set. Allow to cool 5-10 minutes and serve. 


This recipe can be made ahead of time and reheated in the oven or microwave. It can also be served cold which is great for potlucks or gatherings where it is buffet style. 


Keywords: breakfast, quiche, healthy, baked, eggs, veggies, ricotta, low carb, crustless