Gluten Free Ricotta Pie Recipe
There are certain dishes that I could eat for breakfast, lunch, or dinner. I consider them staples to my recipe collection, much like really great jeans are staples to my wardrobe. A great pair of jeans can be dressed up or down, take you to a party or a ball game, and be the thing you pull on when you want to impress or when you have nothing else to wear.
This Gluten Free Ricotta Pie recipe is one of those recipes; it can be dressed up or down, served at a party or a ballgame … well, you get the idea.
Basically a crust-less quiche, you can change this recipe up by adding different veggies, bits of ham, bacon, chicken, or any other meat – it’s a great way to use up little bits of leftovers in a way no one will suspect as being leftovers!
Serve this ricotta pie hot, warm, at room temp or even cold. Seriously, you can pretty much eat it any time of day, any way you like.
Recipe notes: I always use cage free pastured eggs (Nature’s Yoke) and organic cheeses in such recipes. I used canned artichoke hearts (not the marinated kind) but frozen will do also, just thaw them out. And I used jarred roasted red peppers, they’re easy and for this recipe I didn’t think the effort to roast my own was worth it. If you feel differently, by all means go for it. Just place the whole peppers under a broiler or over a flame and cook, turning frequently, until the skin is all black and blistered. Then place the peppers in a bowl, cover with a plate or plastic wrap and let cool for 10 minutes or so. When the peppers are cool enough to handle, rub the skin off.
- Olive oil
- 4 large pastured eggs
- 4 ounces ricotta cheese
- 4 ounces Parmesan cheese grated
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 (14 ounce) can artichoke hearts, chopped
- 1 cup packed baby spinach leaves, chopped
- 2 roasted red peppers cut into strips
Oil a 9 inch springform pan. Cut a piece of parchment paper to fit the bottom, place in the pan and lightly oil the paper. Preheat oven to 400 degrees.
Whisk the eggs with the cheeses, salt, and pepper. Stir in the chopped artichoke hearts and spinach. Pour the mixture into the prepared pan. Lay the pepper strips on top and drizzle the top with about 2 teaspoons of olive oil. Bake for 40 – 50 minutes or until set. Let cool for 5 – 10 minutes in the pan. Serve warm or at room temperature. Can also be served cold.
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