Artichoke and Jalapeño Savory Pie
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.
Karina's 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.
Yield: Serves 6
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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.