Artichoke Kale Quiche - Crustless
Coooking Temperature: 350°F/177°C/Gas Mark 4
Diet : VEG
Calories: 6
Adjust Servings Here: 9 servings
Description
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.
Ingredients
Ingredients
- 1 lb (450 g) Kale
- 6 oz (170 g) Artichoke hearts canned or frozen (about 1/2 can) chopped
- 1 Onion chopped
- 1 clove Garlic minced
- 1 tbsp Olive oil
- ¼ tsp Salt
- ½ tsp Pepper
- ½ tsp Nutmeg grated
- 1 tbsp Dried breadcrumbs
Cheese Mixture
- 1 cup (226 g) Ricotta
- 3 Eggs
- 1 cup (240 ml) Milk
- 1 cup (113 g) Cheddar cheese
- 1 tbsp Flour
- ¼ tsp Salt
- ½ tsp Pepper
Instructions
- Spray a 9-inch pie pan or quiche pan cooking spray and sprinkle with breadcrumbs. Twirl the pan so the breadcrumbs are evenly distributed. Shake off any excess
Arthichoke kale mixture
- Prepare Kale - Wash the kale in a clean large pot of water. Stir it around to release the grit. Lift it out of the water. Drain water. Repeat the process once or twice until you have no grit and the water is clean. Chopped the kale into small pieces.
- Chop artichokes into thin slices - set aside
- In a skillet over medium heat, saute onion and garlic in oil. Add the artichoke - saute a minute. Then, add the kale and saute for 3 to 4 minutes until cooked. Season with salt and pepper to taste. Set aside to cool slightly.
Cheese mixture
- In a mixing bowl, combine the ricotta and milk until smooth. Add the flour, followed by the eggs. Season with salt and pepper.
Assemble
- Preheat the oven at 350°F/177°C/Gas Mark 4.
- Spread the cooked kale filling in the bottom of the pie pan (coated with breadcrumbs). Top with grated cheddar cheese.
- Pour the ricotta cheese mixture evenly over the greens. Use a fork to help the mixture sink into the greens. Sprinkle the breadcrumbs. Grate with fresh nutmeg.
- Bake in a preheated oven for about 30 minutes. The top should look set, and the middle with a slight jiggle, which sets as it cools.
- Let the quiche rest for at least 20 minutes before you cut. This will help cool, and you will have pretty slices.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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