Greens and Ricotta Pie


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This recipe looks like a quiche, but without the crust. Make this dish for lunch or brunch!

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Time needed

30 min preparation + 40 min cooking


  • 1 lg. head Swiss chard
  • 1 Tbs. olive oil
  • 1 bunch green onions, cut into 1/4-inch thick pieces
  • 1/2 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 4 lg. eggs
  • 1 15-oz. container part-skim ricotta cheese
  • 3/4 C. low-fat milk
  • 1/2 C. freshly grated Parmesan cheese
  • 2 Tbs. cornstarch

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Preheat oven to 350 degrees.  Grease 9 1/2-inch deep-dish glass pie plate.  Trim off 2 inches from Swiss-chard stems; discard ends.  Separate stems from leaves; thinly slice stems and coarsely chop leaves.

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sliced stems and cook, stirring frequently, until tender and lightly browned, about 4 minutes.  Add green onions, salt and pepper and cook 1 minutes.  Gradually add chopped leaves and cook, stirring, until leaves have wilted and excess moisture has evaporated, about 5 minutes.

In large bowl, with wire whisk, beat eggs, ricotta, milk, Parmesan and cornstarch.  Stir in Swiss-chard mixture.  Place prepared pie plate on foil-lined cookie sheet to catch any overflow. Pour mixture into pie plate.  Bake pie until knife inserted 2 inches from center comes out clean, about 40 minutes.

Each serving: About 255 calories, 19g protein, 14g carbohydrate, 14g total fat (7g sat.), 172mg cholesterol, 680mg sodium.

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