Crustless Vegetable and Ricotta Quiches




Serve these mini quiches cold for picnics and school lunches or hot as a light meal with salad.



  • 80g smooth ricotta cheese
  • 2 tbsp grated Parmesan cheese
  • 3 eggs
  • 1 1/2 cups milk
  • 2 tbsp cream
  • 2 cups mixed boiled or baked vegetables, cut into pieces, e.g. broccoli, cauliflower, sweet potatoes
  • Salt and freshly ground black pepper
  • 1/4 tsp paprika



  1. Preheat oven to 180°C.
  2. In a mixing bowl, mix ricotta cheese with Parmesan, eggs, milk and cream.
  3. Mix in cold vegetables and season with salt, pepper and paprika.
  4. Carefully spoon the mixture into the patty pans and bake in the preheated oven for about 20 minutes or until set.
  5. Allow to cool slightly before serving. They are also lovely cold.

Recipe by: Gabriel Gate`