Crustless Kale Artichoke Ricotta Quiche

This is a simple and easy recipe for crustless kale artichoke ricotta quiche. The ricotta is a clever way to skip the extra calories and still provides the thickness needed to make this quiche creamy and melt in the mouth. The kale and artichoke are packed with flavor and nutrition.

I am a huge fan of kale and artichokes but unfortunately, my husband and kids usually don't warm up to them unless in a quiche. We as a family love quiche and my kids will eat anything I put in a quiche. Yes!! As long as it's quiche! I know!! Well, I do take advantage of that sometimes and put in things they don't fancy.

Ingredients and substitutes

• Kale - I love kale, but you could replace any green leafy veggies like spinach and Swiss chard. A little tip - cut the kale a bit small or it's difficult to cut the quiche into pretty slices.
• Artichoke - Provides a little bite in the quiche - you can omit or add mushrooms instead.
• Ricotta - This is often my go to when I want to replace cream in a recipe - it adds body to the liquid so the quiche can hold itself.
• Nutmeg - I love adding nutmeg to my quiches - just a little bit of flavor and people keep asking - what is that flavor you added? Trust me!

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Step by step instructions (pin)

• Wash clean, pat dry the kale - then chop fairly small.
• Chop artichokes into thin slices.

Saute

• In a skillet over medium heat saute onion and garlic in oil.
• Add the artichoke - saute a minute.
• Then add the kale - cook another 4  mins.
• Season with salt and pepper to taste.
• Set aside to cool slightly.

Prepare the cheese mixture

• In a mixing bowl add the ricotta and milk. Whisk until smooth.
• Add the flour then the eggs. Whisk well making sure no lumps.
• Season with salt and pepper.

Assemble

• Preheat the oven at 170 C / 340 F.
• Place the cooked kale artichoke mixture into a pie pan or quiche pan.
• Sprinkle with grated cheddar.
• Evenly pour the ricotta mixture.
• Grate nutmeg and sprinkle the breadcrumbs.

Bake

• Bake for about 25 to 30 minutes.
• The top should look set with a slight jiggle in the middle. It will continue to set as it cools.
• Let the quiche rest for at least 20 minutes before you cut. A cooled quiche will cut better slices.

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Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.

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This month global foodies collaboration

Well, it's March so we thought - it has to be GREEN! right? So, my food blogger friends and I, have got you 6 delicious Green Recipes. Check this collage of pictures and the recipe links below.

• Peppermint Choc Chip Nice-Cream by Kirsten of Treat Yourself Sweeter
• Gluten Free Grasshopper Brownies by Sarah of The Fit Cookie 
• Kiwi Pear Spinach Pineapple Smoothie Recipe by Melissa of My Wife Can Cook
• Easy Vanilla Green Tea Cupcake from a Box by Gloria of Homemade & Yummy
• Matcha Green Tea Crepes - by Julia of Imagelicious