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
Mix the ricotta and eggs until smooth.
3
Add the yellow cheese, gluten-free flour blend and baking powder and mix.
4
Add the olive oil, basil, parsley, chives, nutmeg, salt and black pepper and mix.
5
Pour into the pan and spread evenly.
Baking pan
6
Bake 35–40 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.
7
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.
243calories
13 gprotein
9 gcarbs
17 gfat
● protein 22%● carbs 15%● fat 62%
Per serving (124 g), of 8 servings
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Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
Chives: measured in tbsp in this recipe: 1 tbsp = 15 g · 30 kcal per 100 g · More about Chives →
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 →
Nutmeg: measured in tsp in this recipe: 1 tsp = 2.4 g · 525 kcal per 100 g · More about Nutmeg →
🔧 Tools needed (2) · 🍳 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)
By the steps, as the recipe is built now: another version or addition can change the list.
