Swiss Chard & Ricotta Pie (Low Carb & Gluten Free)

The recipe Swiss Chard & Ricotta Pie (Low Carb & Gluten Free) can be made in approximately 45 minutes. This gluten free, primal, and ketogenic recipe serves 10 and costs $1.05 per serving. One portion of this dish contains approximately 16g of protein, 18g of fat, and a total of 261 calories. 105 people were glad they tried this recipe. A mixture of parmesan, salt and pepper, shredded mozzarella, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by I Breathe Im Hungry. Overall, this recipe earns a pretty good spoonacular score of 57%. Similar recipes include Swiss Chard & Ricotta Pie (Low Carb & Gluten Free), Cornish Game Hens with Shitake & Chard (Low Carb & Gluten Free), and Healthy Apple Pie Cheesecake Dip (sugar free, low carb, low fat, high protein & gluten free).

Servings: 10

 

Ingredients:

3 eggs

1 clove garlic, minced

1/8 tsp ground nutmeg

1 Tbsp olive oil

1/2 cup onion, chopped

1/4 cup shredded parmesan

salt and pepper to taste

1 lb mild sausage

1 cup shredded mozzarella

2 cups whole milk ricotta cheese

8 cups swiss chard, chopped

Equipment:

frying pan

bowl

baking sheet

Cooking instruction summary:

InstructionsHeat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft. Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add the nutmeg and season with salt and pepper. Remove from heat and set aside to cool.Meanwhile, beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.If making the large pie, you will have to roll out your sausage or press it into the pie tin uniformly. Then pour in the filling, place on a cookie sheet (to catch any dripping oil from the sausage) and bake at 350 degrees (F) for about 30 35 minutes or until firm.If making the muffins, use your fingers to press the sausage into place, lining the cups about 1/4 inch thick. Then spoon in your filling dont overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage will overflow the cups and you will have a mess on your hands if you dont put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.

 

Step by step:


1. Heat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft.

2. Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened.

3. Add the nutmeg and season with salt and pepper.

4. Remove from heat and set aside to cool.Meanwhile, beat the eggs in a large bowl.

5. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.If making the large pie, you will have to roll out your sausage or press it into the pie tin uniformly. Then pour in the filling, place on a cookie sheet (to catch any dripping oil from the sausage) and bake at 350 degrees (F) for about 30 35 minutes or until firm.If making the muffins, use your fingers to press the sausage into place, lining the cups about 1/4 inch thick. Then spoon in your filling dont overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage will overflow the cups and you will have a mess on your hands if you dont put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.


Nutrition Information:

Quickview
261k Calories
16g Protein
17g Total Fat
6g Carbs
8% Health Score
Limit These
Calories
261k
13%

Fat
17g
28%

  Saturated Fat
6g
41%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
100mg
33%

Sodium
724mg
32%

Get Enough Of These
Protein
16g
33%

Vitamin K
240µg
229%

Vitamin A
1962IU
39%

Calcium
193mg
19%

Phosphorus
160mg
16%

Vitamin B12
0.79µg
13%

Vitamin C
9mg
12%

Vitamin B3
2mg
11%

Zinc
1mg
11%

Vitamin B2
0.18mg
11%

Vitamin B6
0.21mg
10%

Vitamin B1
0.15mg
10%

Selenium
6µg
10%

Magnesium
35mg
9%

Potassium
263mg
8%

Iron
1mg
8%

Vitamin E
1mg
7%

Manganese
0.13mg
7%

Vitamin D
0.91µg
6%

Vitamin B5
0.6mg
6%

Copper
0.1mg
5%

Folate
13µg
3%

Fiber
0.61g
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Cornflakes have more genes than people do.

Food Joke

Now that Uday & Qusay have been eliminated, a lot of their lesser-known family members are coming to the attention of American authorities. Among the brothers are: Sooflay ...the restaurateur Guday... the half-Australian brother Huray... the sports fanatic Begay...the gay brother Kuntay & Kintay...the twins from the African mother Sayhay...the baseball player Ojay...the stalker / murderer Gulay...the singer / entertainer Ebay...the Internet czar Biliray...the country music star Ecksray...the radiologist Puray...the blender factory owner Regay...the half-Jamaican brother Tupay...the one with bad hair And the sisters are: Pusay...the 'loose' 22 yr. old Lattay...the coffee shop owner Bufay...the 300 pound sister Dushay...the clean sister Phayray...the zoo worker in the gorilla house Sapheway...the grocery store owner Ollay...the half-Mexican sister Gudlay...the prostitute.

Popular Recipes
Tricolor Sweet Pepper Relish

Serious Eats

Honey Sesame Pork Tenderloin

The Gunny Sack

Spicy Lime Chicken Thighs with Coconut Rice and Beans

Faithful Provisions

Baked Chicken Tostadas

My San Francisco Kitchen

Pumpkin Gingerbread

Simply Recipes