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From the Good Housekeeping Test Kitchen (July 2013), this easy recipe met my needs for a novel and nutritious way to use up the last of the season tomatoes. A nice change of pace from quiche for a brunch or light supper.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.03 view details


  1. Preheat oven to 375 degrees F.
  2. Whisk milk and cornstarch in a large bowl, then whisk in ricotta cheese, eggs, basil, Parmesan, onions and salt.
  3. Pour into a nonstick 10-inch skillet which has an oven-safe handle. Top with tomatoes.
  4. Bake for 35 to 40 minutes or until set and puffed. Edges will just begin to brown.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 204g
Recipe makes 6 servings
Calories 220  
Calories from Fat 121 55%
Total Fat 13.51g 17%
Saturated Fat 7.44g 30%
Trans Fat 0.0g  
Cholesterol 163mg 54%
Sodium 448mg 19%
Potassium 338mg 10%
Total Carbs 8.62g 2%
Dietary Fiber 1.0g 3%
Sugars 3.48g 2%
Protein 16.3g 26%



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