Some of the best recipes out there are new twists on old foods. This takes the crustless quiche and stands it on its head with the added sweetness of ricotta cheese and orange juice. The result is a cream, fluffy dish that’s sure to be a hit at your next brunch.

Crustless Ricotta Quiche

Ingredients for quiche base:

• 1/4 pound butter, at room temperature
• 1/3 cup sugar
• 6 eggs
• 1 1/2 cups sour cream
• 1/2 cup orange juice
• 1 cup flour
• 2 teaspoons baking powder

Ingredients for ricotta filling:

• 8 ounces cream cheese, softened
• 1 pound whole milk ricotta cheese
• 2 egg yolks
• 1 tablespoon sugar
• 1 tablespoon vanilla

For quiche base: Preheat your oven to 350 degrees. Butter a 13″x9″ pan and set aside. With an electric mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, and beat until well-blended. Slowly blend in sour cream and orange juice. Sift together flour and baking powder and stir into the batter. Set aside.

For filling: In a separate bowl, whip the cream and ricotta cheeses until well-combined. Stir in egg yolks, sugar, and vanilla.

Pour half of the quiche base batter into the pre-greased pan. Drop tablespoons of filling mixure onto the batter, spacing them as evenly as possible. Top with remaining batter.

Bake 50-60 minutes, or until center of mixture is set.

Serves 6-8.