Artichoke, Kale, and Ricotta Pie – FBD

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This delicious Artichoke Pie with Kale and Ricotta only requires six eggs and would be a sophisticated dish for a special breakfast! Anyone who enjoys artichokes, kale, and Parmesan cheese will adore this delicious breakfast pie baked in a springform pan!


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Artichoke, Kale, and Ricotta Pie finished pie with one slice on plate and the rest on the back on a cutting board


Artichoke, Kale, and Ricotta Pie is an ideal recipe to prepare for Mother’s Day, and if you're hosting a brunch (or just making breakfast for your mom), I highly recommend this tasty breakfast pie featuring artichoke hearts! Most moms will likely enjoy this elegant savory pie made in a springform pan or a round casserole dish, as it's a versatile egg dish that can be enjoyed at any time of day!


As a fan of both artichokes and kale, this combination really appeals to me. However, you can use other types of greens such as collards, Swiss chard, or even spinach if desired. (Cooking time to wilt the greens will be shorter with spinach.)


This was my first time using ricotta in a baked egg dish like this, and it added a delightful creaminess. Additionally, there is a generous amount of Parmesan cheese to provide a delicious cheesy flavor. I have made this recipe several times since initially posting it, and if you enjoy these ingredients, I encourage you to give it a try soon!


What ingredients do you need for this recipe?


(This is only a list of ingredients; please scroll down for the complete printable recipe. Alternatively, you can use the JUMP TO RECIPE link at the top of the page to go directly to the complete recipe with ingredient amounts.)


Does this Artichoke Pie use a pie crust?


This artichoke pie does not have a crust; it is made in a springform pan or a round casserole dish.


How low in carbs is the artichoke pie with greens?


This delicious breakfast pie contains only 8 net carbs and 14 grams of protein!


Artichoke, Kale, and Ricotta Pie process shots collage of steps for making this recipe


How to make Artichoke, Kale, and Ricotta Pie:


(This is only a summary of the steps for the recipe; please scroll down for the complete printable recipe. Alternatively, you can use the JUMP TO RECIPE link at the top of the page to go directly to the complete recipe.)



  1. I always wash garden greens well in the salad spinner (affiliate link), probably optional for kale from the store.

  2. You could make this in any kind of round baking pan, but I used a 9-inch springform pan (affiliate link).  Spray well with olive oil.

  3. After the kale is washed and dried, cut away the ribs and coarsely chop with a chef’s knife.

  4. The inspiring recipe didn’t call for this, but I heated a tiny bit of oil and wilted the kale. (This only takes a minute or two over high heat.)

  5. Combine the beaten eggs, ricotta, Parmesan, salt, and pepper.

  6. Put the kale in the pan, and top with the chopped artichoke hearts.

  7. Pour the egg mixture over the veggies. (I topped it with freshly grated Parmesan.)

  8. Bake about 35 minutes, until the eggs are well set and the pie is starting to lightly brown.

  9. Let the Artichoke Pie cool a few minutes, then remove from springform and slice with a sharp knife. Serve hot and enjoy!


Make it a Low-Carb Meal:


If you wanted to serve Artichoke, Kale, and Ricotta Pie as part of a low-carb breakfast or brunch, here are some side dishes that would taste great:


Artichoke, Kale, and Ricotta Pie on serving plate with pie in background.


More Ideas with Artichokes:


If you’re an artichoke fan like I am check out Amazing Recipes with Artichokes! That recipe collection has ideas for cooking with fresh artichokes and canned artichoke hearts.












Ingredients






  • 1 large bunch kale, coarsely chopped, washed, and dried (see notes)


  • 1 T olive oil, divided


  • one 14. oz can artichoke hearts or bottoms, drained and chopped


  • 8 oz. ricotta cheese


  • 3/4 cup + 3 T grated Parmesan (see notes)


  • 6 eggs, beaten


  • salt and fresh-ground black pepper to taste





Instructions


  1. Preheat oven to 400F/200C.
  2. If using garden kale, wash the leaves in a salad spinner and spin dry. You probably don't need to wash kale from the store.
  3. Cut stems off the kale and coarsely chop the leaves.  (If you’re using dark green kale you’ll need to cut away the center ribs if they’re large.)
  4. Heat 2 tsp. olive oil in a large frying pan, add kale and cook, turning a few times, just until it barely wilts.  This will take not more than 1-2 minutes.
  5. Spray or rub the cake pan or springform pan with the other 1 tsp. To make this delicious Artichoke, Kale, and Ricotta Pie, start by placing wilted kale at the bottom of a springform pan. Next, chop and drain artichoke hearts, then layer them on top of the kale. In a separate bowl, mix beaten eggs, ricotta cheese, 3/4 cup Parmesan cheese, salt, and pepper until combined (it's okay if there are some lumps). Pour this egg mixture over the kale and artichokes, then gently mix with a fork to distribute the vegetables evenly. Sprinkle 3 tablespoons of freshly grated Parmesan on top before baking the pie for about 35 minutes until set and lightly browned. Let it cool slightly, then slice and serve. Enjoy this low-carb and flavorful dish! sentence: Please rewrite the sentence so that it is more clear.

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