Spinach and Artichoke Egg Pie

This pie has the warmth and comfort of a quiche without the bother of a crust.  And it perfectly straddles the line between healthy and cheesy with a nice large serving.  I’ve posted this recipe under “Breakfast,” but we regularly eat it for dinner.

Yields: 8 servings; Prep Time: 15 minutes; Cook Time: 45 minutes

  • 10 oz frozen chopped spinach, thawed
  • 13.75 can artichoke hearts in brine, drained
  • 15 oz fat-free ricotta
  • 1 cup shredded 2% sharp cheddar
  • 1/4 tsp salt
  • 8 large eggs
  1. Preheat oven to 375 degrees Farenheit.  Prepare two 8-inch pie pans with baking spray.
  2. Get as much liquid as possible out of the both spinach and the artichoke hearts.  If your artichoke pieces are large, break them up with the side of a fork.
  3. Place all ingredients in a large bowl and stir until well-combined.
  4. Pour into pie pans, filling each tin about 75% of the way full.
  5. Bake for 45 minutes.  If you have a small oven, or an oven with hot spots, switch location of pie tins at the 20 minute mark.

One thought on “Spinach and Artichoke Egg Pie

  1. Pingback: Last Week I… | Eating Chalk

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