Sunday, February 26, 2012

Artichoke, Kale & Ricotta Pie

If you've been following my posts for any length of time you'll see the ridiculous amount of dessert dishes I make.  It's just not normal.  After all, it's just me and my husband at home.  I'm not feeding a family or an army.  I just get swept up in the recipes and visions in my head of all these heavenly delights.  You know what that leads to?  Me feeling like poo when I've eaten too much of it. 

For the record, I don't eat all of it. Far from it.  I bring a large chunk of what I make to whatever yoga studio(s) I'm teaching at that day.  Luckily for me, not every yogi is into a strict vegetarian (healthy) diet.

That said, I'm seeking to go back to a more mindful and healthy way of eating.  Granted, I have to clear the fridge and cabinets of whatever leftover supplies I used, but I'm getting back on track.  And what better way to do both than with this next recipe for Artichoke, Kale and Ricotta Pie.  (Original recipe is found here).

By the way, it's cooking right now and smells absolutely sinful!


Olive oil
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch kale, roughly chopped

Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil. In a large bowl, whisk together the eggs and cheeses. Roughly chop the veggies and add to the cheese/egg mixture. Stir until combined. Pour contents of bowl into the greased cake pan and cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.


This pie didn't need to be in the oven as long as the directions state.  I left it in for 40 minutes and checked; it was more than ready to come out.  Next time I make this (and I will be making it again because it turned out delicious!) I'll check it at 30 minutes and possibly lower the temperature to about 375 degrees.

As far as the flavor goes, I like putting garlic and onions in almost everything I make and this was no exception.  However, I discovered I ran out of fresh garlic.  Boo.  Happily, I have a good amount of onions on hand so I decided to thinly slice up a couple of shallots.  Hooray!

So even though it cooked a little longer than I would have liked, it still came out fantastic.  My husband gave it his two thumbs up as well!

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