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.

5 from 16 votes

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Course: Breakfast

Cuisine: American

Keyword: Crustless Quiche, Kale Artichoke Ricotta Quiche, Ricotta Quiche Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 9" Quiche

Calories: 119kcal

Author: Veena Azmanov

Ingredients

6 cups Kale about 6 to 8 large leaves finely chopped
6 oz Artichoke hearts canned or frozen (about 1/2 can) chopped
1 Onion chopped
1 clove Garlic minced
1 tbsp Olive oil
1/4 tsp Salt
1/2 tsp Pepper
1/2 tsp Nutmeg grated
1 tbsp Dried breadcrumbs

For the Cheese Mixture

1 cup Ricotta cream cheese
3 large eggs
1 cup Milk
1 cup Cheddar cheese
1 tbsp Flour
1/4 tsp Salt
1/2 tsp Pepper

Metric - US customary

Instructions

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

Nutrition