Preheat the oven to 180°C (355°F). Grease a 24 cm pan.
⚙ Preheating the OvenOvenBaking pan
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Salt the vegetables and leave in a colander 10 minutes, then squeeze out the liquid by hand.
Colander
3
Mix the ricotta and eggs until smooth.
4
Add half of the yellow cheese and baking powder and mix.
5
Add the vegetables, garlic, olive oil, parsley, salt and black pepper and mix.
6
Pour into the pan and spread evenly.
Baking pan
7
Sprinkle the rest of the yellow cheese over the top.
8
Bake 40–45 minutes, until the quiche is firm and golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Let cool 10 minutes before cutting.
💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.
340calories
18 gprotein
8 gcarbs
26 gfat
● protein 22%● carbs 9%● fat 69%
Per serving (287 g), of 4 servings
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
