Happy first weekend in March! Spring is in the air. To celebrate, here's an eggy, savory pie for the coming greening season, spiked with the kicked-up heat of jalapeños. It's a hybrid of traditional kugel, quiche, and pasta frittata. Kinda postmodern eggilicious. And the best part is, it's a super easy recipe. Perfect for a light brunch, a weeknight supper, or any time you crave huevos. Which is less fraught with guilt, now that the Powers That Be have decided eggs are not the enemy they once touted. Especially if you use organic eggs from humanely raised, vegetarian fed free-range chickens. Happier eggs contain higher levels of omega-3 fatty acids, beta-carotene and vitamins A, D and E, it turns out. Which makes this frittata pie idea a nutritious way to use up leftover gluten-free spaghetti.
Your mother's pasta frittata, this isn't. Your mother didn't make you pasta frittata?
What are you waiting for?
Artichoke and Jalapeño Savory Pie Recipe
We love the warmth and fire of jalapeños with eggs. But if you are less of a fan, cut back on the jalapeños and use something mild instead, such as roasted red peppers. To make this frittata style pie dairy-free, like I do, use your favorite non-dairy, vegan cream cheese.
1 tablespoon extra virgin olive oil
2 cups cooked gluten-free Tinkyada brown rice spaghetti
2-3 cloves garlic, minced
10 halved artichoke hearts- if frozen, thawed
8-oz cream cheese or Greek style yogurt
8 large free-range organic eggs
2 heaping tablespoons jarred jalapeños
2 tablespoons fresh chopped cilantro- or parsley, if preferred
A pinch of nutmeg
Sea salt and ground pepper, to taste
2 medium size vine-ripe or heirloom tomatoes, sliced
Preheat the oven to 375ºF. Lightly oil a deep 9-inch pie plate.
Briefly heat the leftover cold noodles in a skillet with a touch of olive oil if needed, to soften. Arrange the noodles in the bottom of the pie plate.
Return the skillet to the burner and heat a dash of olive oil; add the garlic and artichokes and briefly cook- for two minutes. Turn off the heat and set aside.
Using a spoon, place dabs of the softened cream cheese all over the top of the noodles. (Skip this step if using yogurt.)
In a large measuring cup, whisk the eggs (if you are using yogurt, add it in now) till frothy. Set aside.
Arrange the garlicky artichoke hearts in a circular pattern, tucking the wide end into the noodles (placing pointy tips up).
Sprinkle the noodles and artichokes with the chopped jalapeños. Season with cilantro, sea salt and pepper.
Pour the egg mixture all over the top of the noodles, allowing it to seep down in and around all the nooks and crannies.
Arrange the sliced tomatoes on the top. Sprinkle with more cilantro, sea salt and pepper.
Bake the pie for 50 minutes or so until the center is set and the edges are golden brown. Test the center for doneness with a wooden pick- it should emerge dry, not wet. If it is wet in the middle, bake it until the center egg mixture is set.
Allow the pie to sit and rest for ten minutes before cutting and serving. Serve with a crisp herb or baby green salad with clementine sections.
Yield: Serves 6
Recipe Source: glutenfreegoddess.blogspot.com
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More gluten-free frittatas from food bloggers:
Artichoke Rosemary Frittata is an artichoke love fest at Kalyn's Kitchen.
Simply Recipes bakes up a lovely Spinach Frittata.
Simply Sugar and Gluten Free offers a Chorizo + Potato Frittata.