Skip to main content

Artichoke and Jalapeño Savory Pie

Artichoke and Jalapeño Savory Pie

A Spring 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. 

Your mother's pasta frittata, this isn't. Your mother didn't make you pasta frittata?

Babycakes! 

What are you waiting for?



Karina's Artichoke and Jalapeño Savory Pie Recipe
BY Karina Allrich March 2008.

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.

Ingredients:

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

Instructions:

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.

Cook time: 50 to 60 min

Yield: Serves 6


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 




 photo Print-Recipe.png



More gluten-free frittatas from food bloggers:

Perfect Pantry's Zucchini Frittata looks oh-so-creamy good.

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.







TRENDING

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Fresh, bright quinoa salad with oranges and roasted beets. Roasted Beets + Quinoa are a super yum match. Trust me. February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread . And soul warming soup . And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties. Because throwing a party is a tad more complicated than it used to be. There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house. Why not go fresh and bre

How To Cook Quinoa in a Rice Cooker (with recipes)

How to cook quinoa in a rice cooker.  How do you cook quinoa? I was recently asked. The answer is simple.   Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Santa Fe minute. I can't keep up with where we are these days. It doesn't matter. It's all good. Try these favorite quinoa recipes and you'll see for yourself. Love, Karina xo How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with.

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo