I riffed off an Eating Well recipe and came up with this – super good for lunch or dinner with a salad.
- 1 1/2 tbsp olive oul
- 1 onion, sliced thin
- 3 tbsp water
- 12 eggs
- 1 c ricotta
- 1 c shredded gruyere
- 1/4 c pitted, black olives, chopped
- 3 cloves garlic, minced
- 1 tsp anchovy padte
- Salt and pepper to taste
- 1 lbs kale, chard or spinach, finely chopped
Preheat oven to 350. Spray a 9 inch quiche or pie pan.
Heat oil in a medium skillet over medium heat. Add onion and cook until starting to brown. Add water and reduce heat to low. Cover and cook until very tender.
Whisk eggs in a large bowl, add ricotta, Gruyere, olives, anchovy paste, onions, salt and pepper. Stir in chopped greens and pour into pan.
Bake for 30 – 45 minutes until the center is just set.