Crustless Tomato-Ricotta Pie

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This delicious cross between a frittata and a quiche makes a great vegetarian dinner or brunch option. Try this simple cheese-and-tomato pie with 2 tablespoons chopped fresh oregano or 1/4 cup chopped fresh dill in place of basil.

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Ingredients

  • 1/2 cup milk
  • 1 Tablespoon cornstarch
  • 1 (15 oz.) container part-skim ricotta cheese
  • 4 large eggs
  • 1/2 cup chopped basil
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 1/4 cup sliced onions
  • 1/2 teaspoon salr
  • 1 pound ripe tomatoes, thinly sliced

Preparation

Step 1


Preheat oven to 375 degrees F. In large bowl whisk 1/2 cup milk and 1 Tablespoon cornstarch. Then whisk in ricotta, eggs, Romano, salt, and pepper until blended.
In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.


Read more: Crustless Tomato-Ricotta Pie - Vegetarian Recipes - Good Housekeeping
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