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Post by nana on Mar 23, 2019 18:00:48 GMT -5
Do you have chickens and need a recipe to use up eggs? Do you like quiche but are looking for an even easier way to make something very much like it? Search no more! I made this last night for crockpot night at the brewery and I was winning until that damn New Jersey Tim showed up with 5 lbs of grilled shrimp with spiced rum sauce. (Oh, but they were delectable!) This recipe makes enough to fill one 9" cake pan or pie tin. I doubled it to make 2 pies, and used a dozen eggs instead of eight and it was fine. I had the oven at 400 for 1/2 hour and the rest of the time with the gas off, but it probably could have been either 350 or less time, it was pretty well browned. But still delicious. Any combination of vegetables would work if you don't want kale and artichokes, and in my humble opinion, crumbled bacon would not hurt it any either!
And it is literally as easy as pie. Easier!
Artichoke, Kale & Ricotta Pie
SERVES 4 to 6 INGREDIENTS
Olive oil 4 eggs, beaten 8 ounces ricotta cheese 4 ounces Parmesan, grated 1 cup canned artichokes, chopped 1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped Salt and freshly ground black pepper INSTRUCTIONS
Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.
In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.
Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire rack for 5 to 10 minutes and serve.
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Post by karitx on Mar 23, 2019 18:41:51 GMT -5
Well, I don't have chickens, but I love egg pies! Going to have to save this for future use.
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Post by vaporvac on Mar 28, 2019 16:37:12 GMT -5
Add me in too! This forum has the best recipes! I may try to adapt it for the twell. Thanks, Nana! )
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Post by dwayner2 on Apr 14, 2019 11:43:51 GMT -5
OK, I bought all the stuff last night and plan to make it soon but I do plan to add bacon bits too. What do you think about adding some diced onion? Seems like everything I bring to my job has bacon or pork in it so then my Muslim boss can't try it. Guess that just leaves more for me!
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Post by nana on Apr 15, 2019 18:27:38 GMT -5
I think diced onion sounds great! I would maybe saute it a bit first, though. I also thought it may be better to err on the shorter side of the baking time, or have it at 350 and turn off the gas at 30 min and let it CWTGTO. The first time I made it it was maybe a little too browned, Still good, but the bottom was a bit tough.
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Post by dwayner2 on Apr 15, 2019 20:55:32 GMT -5
Good plan. I might give it a try tonight. Too bad it's not made with boiled eggs....Easter is right around the corner! Maybe I can poke two holes and blow out the insides and just color the shell!?
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Post by dwayner2 on Apr 16, 2019 10:44:54 GMT -5
Made it last night and it was awesome! Kinda like a light healthy breakfast meal...I'm still suffering from eating too much of it. I followed Nana's recipe but added a 2.5 oz package of bacon crumbles plus half of a large onion, diced and sauteed. I didn't add enough salt and pepper but it was still delicious. I baked it uncovered for 30 mins at 350° with gas ON, then gas OFF for one hour....perfect!
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Post by vaporvac on Apr 16, 2019 11:30:53 GMT -5
That looks delish, but what I'm really noticing is the pan and your butter dish. NICE! It's a great feeling CWTGTO, isn't it? : )
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Post by mach12 on Apr 16, 2019 21:20:50 GMT -5
That looks delish, but what I'm really noticing is the pan and your butter dish. NICE! It's a great feeling CWTGTO, isn't it? : ) Me too Vaporvac - especially the pan. I have some just like them that were my grandmother's and love them. I never put any of my pans or cookie sheets in the dishwasher and when Dawn changed the formula on their dish detergent I noticed a metallic smell when I washed them. I wrote to them and they sent me some envelopes and wanted me to send them so they could look at them. They said they couldn't return them but would let me know what they found. Yeah, right. I mailed their envelopes back and told them I wasn't interested. I talked to the lab where I have my well water tested and they said that it's a reaction to the minerals in my water, mainly iron. It's very low level but is enough to react with the dish detergent.
So my questionon the recipe, I have never eaten kale. I hear about it all the time but didn't know there were different types. If Nero Cavola Chard bit me I wouldn't know what did it. Are different types for different purposes, like some for cooking and others for steaming, etc.? Is it similar to Swiss Chard? I grow a lot of chard and have a bunch of it in the freezer so wonder whether it'd work as a substitute.
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Post by vaporvac on Apr 17, 2019 11:35:00 GMT -5
chard or spinach would work just fine I imagine. We never get chard around here. If I can get myself in gear I might grow it this year along with mustard greens and some tomatoes. The University is having their plant sale next week and always have some unusual varieties. That's totally weird about the Dawn.
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Post by dwayner2 on Apr 17, 2019 16:33:13 GMT -5
I don't know my Kales either so I just grabbed the curly leafed one. And yes, I know spinach would work great too and plan on doing that next time.
Those pans I've collected for a while now and only recently cleaned and seasoned them so I could start using them. It's the OvenEx "Starburst" pattern. I have maybe 12-14 pieces of that pattern and not one of them cost me more than $3.00. While looking on Ebay for bread pans, they want $15-$65 depending on the piece...think I'll wait and find them for a couple bucks.
My pan was getting rust after using it too. I just rubbed some bacon grease on it and wiped off the excess.
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Post by nana on Apr 17, 2019 19:00:41 GMT -5
I love those ovenex pans, they're like having a flashback! Swiss chard would be excellent, as would spinach, or any vegetable you think you might like with eggs and cheese, really. Broccoli, carrots, mushrooms, etc. I wouldn't use tomatoes--too wet. And zucchini I would salt them and let them give off some of their water first. I copied the recipe and pasted it in here, so the type of kale is just what the recipe came with. I certainly have no idea what kind I used! Whatever the type, it is in the brassica family, along with broccoli, cabbage, collards, and so on. Some types have large flat leaves with frilly edges, some have smaller, tightly crinkled leaves, but they all cook and taste about the same to me. Personally I like growing the ones with the more open flat leaf but only because it's easier to spot any cabbage worms living on them BEFORE you cook them. Eeeeew. One trick I learned is to chop up your kale and then put your hands in the bowl and literally give it a massage, mushing it around and kind of bruising it. It does something to it that makes it taste a little sweeter, and if you want to eat it raw it kind of makes it less tough, too.
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Post by mach12 on Apr 17, 2019 23:29:50 GMT -5
Our daughter grows kale and freezes it so I raided her freezer (turn-about's fair play!). One of the problems living next door to each other. The kale thing really took me down a rabbit hole and it turns out that the nursery up on the corner had six different types, so we're going to grow all six. Two of them are supposed to be spicy, so that'll be interesting. Man are the deer and rabbits going to be happy with us!
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Post by nana on Apr 18, 2019 18:33:29 GMT -5
Don't forget the chickens! They LOVE kale!!
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Post by karitx on Apr 18, 2019 20:28:52 GMT -5
One of the reasons I love this group is because I am not the only person to look past the food in the photo and go, "Ooooh, Ovenex Starburst! Want!" I have my mom's well-seasoned Ovenex bread pan, but it's the waffle pattern. I like it because I remember Mom baking bread in it and it turns out a fabulous crust, but it doesn't set off my inner crow like the starburst pattern.
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