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.
Keyword Crustless Quiche, Kale Artichoke Ricotta Quiche, Ricotta Quiche Recipe
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Servings 19" Quiche
Author Veena Azmanov
6ozArtichoke heartscanned or frozen (about ½ can) chopped
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 one or two more times until you have no grit and the water is clean. Chopped the Kale (not too big but not too small as well)
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 - saute for 3 to 4 minutes until cooked. Season with salt and pepper to taste. Set aside to cool slightly.
In a mixing bowl combine the ricotta and milk until smooth. Add the flour, followed by the eggs. Season with salt and pepper.