If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Tuesday, October 9, 2012

Egg Recipe # 31 - Artichoke, Kale & Ricotta Pie


This is going in my recipe box, a Keeper





Artichoke, Kale & Ricotta Pie 
Serves 4 to 6

Olive oil
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch (3 to 4 large stalks)  kale, rib removed and leaves roughly chopped (could use also Swiss      
1 carrot grated                                                                                              Chard, Spinach)
Salt and freshly ground black pepper

Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.

In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.

2 comments:

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