Best Crustless Tomato Ricotta Pie Recipes

CAMILLE'S CRUSTLESS RICOTTA PIE

Camille's Crustless Ricotta Pie image

I made up this recipe for my daughter who is gluten-free. She just loves it for breakfast. It's great with fruit for brunch or with whipped cream for a protein-packed dessert. Can be served warm or cold.

Provided by camille716

Categories Desserts Pies

Time 1h20m

Yield 12

Number Of Ingredients 5

Ingredients

5 eggs
1 cup white sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 (16 ounce) containers ricotta cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g

CRUSTLESS TOMATO PIE

Crustless Tomato Pie image

Great way to use some of those tomatoes coming in from the garden.

Provided by Sharon Whitley

Categories Savory Pies

Time 50m

Number Of Ingredients 9

Ingredients

1/2 c milk
1 Tbsp cornstarch
15 oz ricotta cheese
4 large eggs
1/2 c chopped basil
1/2 c grated parmesan cheese
1/4 c sliced green onions
1/2 tsp salt
1 lb sliced tomatoes

Steps:

1. Whisk milk and cornstarch in large bowl, then whisk in ricotta cheese, eggs, and other ingredients, except tomatoes.
2. Pour into 10 inch non-stick skillet with oven safe handle. Top with 1 pound of tomato slices. Bake at 375 for 35-40 minutes or until set and puffed.