Swiss Chard and Ricotta Crust-Less Pie
Swiss chard, ricotta, eggs and a little bit of grated cheddar are the key ingredients in this protein-heavy, carb-light pie. Because there’s no crust or pastry base, this is really more like a quiche, but “pie” always sounds better to me! Because it’s very low in calories, you could serve it with a robust green salad with added nuts seeds, and perhaps some roasted root veggies. Ideal for dinners on nights where you don’t want to, or shouldn’t go for a full-on, heavy meal.
Serves: 6 slices
Container: you will need 1 large container or 6 small ones if storing or freezing individually. If storing in 1 large one, separate the slices with greaseproof paper so they don’t stick together.
Time: approximately 30 minutes
Nutritional info per serving:
- Calories: 200
- Fat: 14 grams
- Protein: 14 grams
- Carbs: 4 grams
Ingredients:
- Butter or cooking oil spray
- 5 eggs
- 9 oz. ricotta cheese
- 4 cups shredded Swiss chard
- 1 onion, finely chopped
- ½ cup grated cheddar cheese
- Handful of fresh parsley, finely chopped
- ½tsp baking powder
- Salt and pepper, to taste
Method:
- Preheat the oven to 356 degrees Fahrenheit and grease a baking dish with butter or cooking oil spray.
- Place all ingredients, plus a pinch of salt and pepper into a bowl and whisk until fully combined.
- Pour into your prepared baking dish and place into the oven.
- Bake for approximately 25 minutes or until just set and beginning to turn golden on top.
- Slice into 6 pieces, pack into your chosen containers cover and store in the fridge or freezer until needed!
- A small drop of tomato relish goes really well on the side of this crust-less pie.
