Artichoke, Kale and Ricotta Pie

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Imagine yourself sitting in the sun at a chic little bistro in the Marais in Paris, people watching, a glass of crisp white wine in hand. When your lunch appears, there's a simple, vegetable pie accompanied by a small green salad and baguette. Want to make this pie at home with minimal effort and maximal rewards?

This savory pie makes an elegant main course, no matter the time of day. Bound together by a small amount of egg and cheese, its perfection lies in the balance of the rich custard and bright, flavorful vegetables. The addition of artichoke hearts takes me back to the French quiches that went down so easily as I tooled around Paris.

This dish is simple to assemble yet elegant, and it will surely please a crowd. My friends always clamor for just one more slice, and I keep most of the ingredients on hand for impromptu savory pie feasting. This recipe is very adaptable. For example, I've tried spinach in place of kale, shredded carrots instead of the artichoke hearts, all variations have been successful, but my heart remains true to the lovely, delicious original.

Artichoke, Kale and Ricotta Pie

Serves 4-6.

Oil to grease the cake pan

4 eggs beaten

8 ounces ricotta cheese

4 ounces Parmesan

1 cup canned artichokes, chopped

1 bunch kale, roughly chopped

Preheat oven to 400 degrees. Grease a cake pan lightly with olive oil. In a large bowl, combine 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 40-50 minutes. Cool on a wire wrack for 5-10 minutes and serve.

Serving idea: Slivers of ripe avocado make a terrific garnish.

 

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A Taste of Paris: Artichoke, Kale and Ricotta Pie - Recipe

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