Kale, Avocado, and Ricotta Pie Recipe

Kale, Avocado, and Ricotta Pie Recipe
Staff Writer
Kale, Avocado & Ricotta Pie

Alexis Anderson

Kale, Avocado & Ricotta Pie

This is a very simple dish, as good for dinner as it is for brunch. You can play around with the ingredients a bit, adding more artichoke or avocado, or substituting spinach for kale or sausage for bacon. You can't go wrong — unless you forget to garnish with a delicious ripe avocado.

Click here to see 6 New Ways to Use Avocados.


  • 5 eggs, beaten
  • 2 Hass avocados, 1 mashed and the other sliced into slivers
  • 2/3 cup shredded Parmesan cheese
  • 1 cup ricotta cheese
  • 6 slices cooked bacon, chopped
  • 1 ½ bunches kale, roughly chopped
  • 2 cloves garlic, diced
  • ½ vidalia onion, diced
  • ½ cup canned artichokes, chopped
  • 1 teaspoon crushed red pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • Oil, for greasing


Preheat the oven to 400 degrees.

In a large bowl, combine the eggs, mashed avocado, and cheeses. Stir in the chopped bacon, kale, garlic, artichokes, and onion, along with the spices.

Pour contents of bowl into the greased cake pan and cook until the pie is set and a bit crispy on top, about 35 minutes.

Cool for 5 minutes and serve topped with slivers of avocado.

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.