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    Home ยป Recipes ยป Special Diet ยป Gluten Free

    Kale, Artichoke, and Ricotta Pie

    Published: May 21, 2013 ยท Updated: Jun 29, 2019 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    A veggie filled recipe perfect for a springtime brunch or a light dinner

    Kale, Artichoke, and Ricotta Pie from Living Well Kitchen

    This month's Recipe ReDux theme is for brunch, and I love brunch!

    It just reminds me of lazy Sundays with friends and/or family.

    I love parties that involve brunch, and it just happens to be that time of year: Graduation parties, baby showers, wedding showers, etc.

    Unfortunately, typical brunch fare isn't very healthy...

    and vegetables are usually seriously underrepresented.

    Kale, Artichoke, and Ricotta Pie from Living Well Kitchen

    I decided to fix that problem with my Kale, Artichoke, & Ricotta Pie.

    I know that you are concerned that this may be super healthy and not at all worthy of something to serve parties, but I promise you that this is just as good as it is nutritious.

    The first batch I made (using this recipe) was a little bland, so I added extra veggies, garlic, onion powder, and red pepper flakes.

    I also enjoyed mine with some hot sauce -- I'm a fan of Crystal -- for a little something extra. I always have hot sauce at the ready when eggs are present, though.

    Kale, Artichoke, and Ricotta Pie from Living Well Kitchen

    Feel free to add any herbs you have; I think thyme, rosemary, parsley, oregano, and/or basil would all be good in this.

    Kale, Artichoke, and Ricotta Pie

    A veggie filled recipe perfect for a springtime brunch or a light dinner
    No ratings yet
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6
    Author: Meme

    Ingredients

    • 5 large eggs
    • 1 ยฝ cups ricotta cheese
    • ยพ cup grated Parmesan cheese divided
    • ยฝ teaspoon onion powder or onion flakes
    • ยฝ teaspoon salt
    • ยผ teaspoon ground black pepper
    • ยผ teaspoon red pepper flakes
    • 4 cups chopped kale from about 3-4 stalks
    • 15 ounce can artichoke hearts drained and chopped
    • 3 cloves garlic minced
    • 2 green onions diced {about ยผ cup}

    Instructions

    • Preheat oven to 375°F. Spray a 9 inch circle baking dish with oil. Set aside.
    • Stir together eggs, ricotta, ยฝ cup Parmesan cheese, onion powder, salt, pepper, and red pepper flakes.
    • Add in kale, artichoke hearts, garlic, and green onion. Stir until completely combined, and transfer to prepared baking dish.
    • Sprinkle with remaining ยผ cup Parmesan cheese and bake in preheated oven for 55 to 65 minutes or until center is set. Let cool for 5-10 minutes before serving.
    • Slice into 6 wedges, and enjoy!
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Kale, Artichoke, and Ricotta Pie
    Serving Size
     
    1 slice
    Amount per Serving
    Calories
    309
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    197
    mg
    66
    %
    Sodium
     
    772
    mg
    34
    %
    Potassium
     
    223
    mg
    6
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    2780
    IU
    56
    %
    Vitamin C
     
    32.9
    mg
    40
    %
    Calcium
     
    330
    mg
    33
    %
    Iron
     
    1.9
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    Meme

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    Comments

    1. Deanna Segrave-Daly says

      May 22, 2013 at 6:24 am

      I'm a sucker for any kind of cooked leafy green with ricotta cheese combo and I need to start using artichokes more. Great recipe!

      Reply
    2. Liz - Meal Makeover Mom says

      May 22, 2013 at 6:55 am

      I love veggie-filled, egg-based pies. I'd make this for dinner any night of the week! Great post ๐Ÿ™‚

      Reply
    3. Serena says

      May 22, 2013 at 7:26 am

      Hip hip hooray for more veggies @ the brunch table! Although I'm probably more apt to fix this for the fam for dinner...soon! Love the s&p in your beautiful photos!

      Reply

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    Welcome!

    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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