Swiss Chard & Ricotta Pie (Low Carb & Gluten Free) - I Breathe... I'm Hungry...
By BClover
Approximate nutrition information WITH sausage crust:
Per serving (one 8th) of pie: 344 calories, 27g fat, 4g net carbs, 23g protein
Per standard sized muffin: 230 calories, 18g fat, 2.6g net carbs, 16g protein
Per mini muffin: 115 calories, 9g fat, 1.3g net carbs, 8g protein
Approximate nutrition information WITHOUT sausage crust:
Per serving (one 8th) of pie: 200 calories, 15g fat, 4g net carbs, 15g protein
Per standard sized muffin: 134 calories, 10g fat, 2.6g net carbs, 10g protein
Per mini muffin: 67 calories, 5g fat, 1.3g net carbs, 5g protein
- 8
Ingredients
- 1 Tbl olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 8 cups swiss chard, chopped
- 2 cups whole milk ricotta cheese
- 3 eggs
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
- 1/8 tsp ground nutmeg
- salt and pepper to taste
- 1 lb mild sausage
Preparation
Step 1
The mini muffin size make a perfect one-bite party appetizer, while the cupcake size is perfect for a quick breakfast or lunch when you’re in a hurry. I even enjoyed them cold, right out of the fridge, though hot is preferable.
Heat 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 – don’t 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 don’t put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.
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Do you mean the crust for the muffins? If so, look at the second paragraph. Somehow I missed this too, but the directions are there!
I made these last night but they weren’t all that flavourful. I did use Spinach instead of chard, so maybe there’s a flavour booster to add to the mix to make up for the less punchy greens??
You can add more nutmeg or even some cayenne – a sharper cheese, whatever flavors you like that go with spinach I guess. The chard does have a distinct flavor so that may have been missing. And yes, the sausage crust takes a few tries to get the hang of it! Hope your next batch is more flavorful and thanks for the feedback!
I followed as direct and did the “pie” version. Unsure why after 35 mins of oven time as directed and I came out with raw sausage and that wasn’t cooked all the way through. Pre-heated as usual, used pie pan, used mild sausage, cooked the 35 to make sure…yikes!
These look so good and I am thinking of making them, but looks like it makes quite a bit. Did you ever freeze them? Just wondering if they would still be ok. Thanks so much!
I love swiss chard and am always on the lookout for more recipes that use it. Made these last night and immediately ate three! I loved them, though found the ricotta I used a bit grainy, so next time I’ll try a different brand. I erred on the underside when measuring out the cheeses, and I still had enough filling for several extra ‘muffins’ which I just made in ramekins. I love that the sausage causes the muffins to slide ride out – no sticking! It was great to just reheat a couple for breakfast. Next time I’ll double the recipe and try freezing some – great idea!