Gluten Fee Riocotta Pie Recipe

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.

Gluten-Free-Ricotta-Pie

0 from 0 votes
Gluten Fee Riocotta Pie Recipe
Gluten Free Ricotta Pie Recipe
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 152 kcal
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Nutrition Facts
Gluten Free Ricotta Pie Recipe
Amount Per Serving
Calories 152 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 131mg 44%
Sodium 727mg 30%
Potassium 123mg 4%
Total Carbohydrates 2g 1%
Protein 12g 24%
Vitamin A 18.5%
Vitamin C 8.7%
Calcium 28.9%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Artichokes Chili Peppers Corn Free Eggs Pie Ricotta Spinach
0 shares
Previous Post

Lentil & Kale Super Food

Next Post

Happy New Year 2014!

  1. Diane
    February 20, 2017

    Well, I had a pound of ricotta cheese that had to be used, so I searched the internet and found you! So glad I did. This dish is absolutely scrumptious! I followed your recipe, except that I used the whole pound of ricotta, and only two ounces of Parmesan in the pie. I did sprinkle another ounce or so on top during the last minutes of baking. I had some leftover ham, and chopped that up, too. I think my husband and I could have finished the whole pie, but we saved some for breakfast. Thanks for a delicious meal. Now I want to try your French bread.

    1. Carol Kicinski
      February 22, 2017

      Hi Diane, Wow! That sounds delish! So glad you enjoyed it. :)
      xo,
      Carol

Leave a Reply

Your email address will not be published. Required fields are marked *