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Easter brings back all those cozy vibes with family traditions, especially those that involve food, right? Well, this recipe is all about giving a keto makeover to an Italian Easter classic, the Torta Pasqualina. Instead of the usual stuff, this Low-Carb Torta Pasqualina is made with a grain-free, low-carb pie crust that’s just as yummy. Think of it as your favorite Easter pie, but made to fit right into your gluten-free lifestyle.
Spring is the time for fresh starts and delicious food, and what’s better than a pie that reminds you of family gatherings but keeps things light and healthy? This isn’t just any pie; it’s packed with ricotta, eggs, and chard, and it’s about bringing those fond memories into your kitchen, with a bit of a healthy twist. So, let’s get cooking and make this Easter one for the books!
Why You’ll Love This Low-Carb Torta Pasqualina
- Keto-Friendly: Perfect for your low-carb lifestyle.
- Easy to Make: Simple steps, great for beginners.
- Versatile Greens: Works with chard, spinach, or kale.
- Freezer-Friendly: Easy to store and enjoy later.
- Comforting & Healthy: Delicious without the guilt.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this keto-friendly Easter pie is so easy, and you only need a handful of ingredients to get started. Here’s what you’ll need:
- Keto Pastry: Our Keto Parmesan Pie Crust is the perfect option for the base in this Italian-style pie.
- Extra Virgin Olive Oil: For cooking the filling, adding flavor and healthy fats. Ghee is a good, heat-stable alternative.
- Garlic & Onion: For that aromatic flavor base that makes the filling sing.
- Chard (Silverbeet): The star of the show, bringing greens into your diet in a tasty way.
- Ricotta: Adds creaminess and binds the filling together.
- Nutmeg & Lemon Zest: These add depth and a fresh kick to the pie’s flavor.
- Parmesan: A must-have for flavor.
- Cheddar: For that melty, cheesy goodness.
- Eggs: They enrich the pie, provide a good amount of protein, and help set the filling.
Absolutely! For a vegetarian-friendly version, replace the Parmesan with a vegetarian hard cheese alternative. Also, you can swap the pie crust for our flaky 5-ingredient keto pie crust, which doesn’t contain Parmesan, to keep it fully vegetarian.
Feel free to use any cheese you love or have on hand. Gruyere, manchego, or even a mild mozzarella can work well in this recipe, giving you a bit of flexibility depending on what’s in your fridge.
Yes, there are plenty of greens that would taste great in this pie. Feel free to use cavolo nero (dark leaf kale), mature spinach, mustard greens, or collards. Each brings its own unique flavor and nutritional profile, so you can tweak the recipe to suit your taste or to use up whatever greens you have available.
How To Make Low-Carb Torta Pasqualina
Prepare the Crust. Start by preheating your oven to 200°C/400°F (conventional), or 180°C/355°F (fan-assisted). Roll out the prepared keto pastry from this recipe and fit it into a 23 cm/9” tart dish. Pre-bake the crust at 175°C/350°F (fan-assisted) or 195°C/380°F (conventional) for about 15 minutes, until just starting to turn golden. Remove from the oven and let it cool slightly.
Cook the Filling. While the crust cools, heat olive oil or ghee in a large frying pan over low-medium heat. Add minced garlic and finely diced onion, cooking until soft but not browned, about 7-10 minutes. Toss in the chard leaves (or your choice of greens) and cover with a lid, letting it wilt for 3-4 minutes. Season with salt and remove from heat to cool slightly. Squeeze out any excess moisture from the greens.
Mix the Filling. In a large bowl, combine the cooled chard mix with drained ricotta, grated nutmeg, lemon zest, and the grated cheeses. Crack in 4 of the eggs, season with salt and pepper, and mix well.
Assemble the Pie. Spoon the filling into your pre-baked crust, spreading it out evenly. Make a few indentations in the filling and crack the remaining egg into the center. Gently swirl the egg through the filling to create a marbled effect.
Bake. Place the pie back into the oven and bake for about 30 minutes, or until the filling is set and the top is golden brown. Check by gently pressing the center of the pie; it should be firm to the touch.
Cool and Serve. Remove the pie from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Tips for Best Low-Carb Torta Pasqualina
- Pre-Bake the Crust: To avoid a soggy bottom, pre-bake your keto pie crust until it’s just starting to turn golden. This step ensures a crisp, delicious base for your filling. If the edges of your pie start turning brown too quickly, loosely cover the pie with baking foil (the filling has to be set on the surface).
- Drain Greens Well: After wilting your greens, make sure to squeeze out as much liquid as possible. Excess moisture can make the pie filling too runny.
- Season Generously: Don’t be shy with seasoning. The chard and ricotta can handle a good amount of salt, pepper, nutmeg, and lemon zest to really bring out their flavors.
- Let it Cool: Giving your pie a few minutes to rest after baking helps the filling set, making it easier to slice and serve.
- Experiment with Different Types of Cheese: Feel free to play around with different cheese combinations: Cheddar, Manchego or Gruyère work well in this pie.
Storage Instructions
Once the pie has cooled down completely, you can store it in the fridge, covered, for up to 5 days. It’s a great make-ahead option for busy weeks or for enjoying leftovers.
Yes, it freezes beautifully. Wrap the pie tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
For a conventional oven, reheat the pie at 180°C/355°F. If using a fan-assisted oven, lower the temperature to 160°C/320°F. Warm the pie until it’s heated through, which usually takes about 10-15 minutes. If the pie was frozen, you might need to add a few extra minutes after thawing it in the fridge overnight. This method helps keep the crust crispy and the filling deliciously warm. Alternatively, you can just reheat it in the microwave.
How to Serve Low-Carb Torta Pasqualina
This keto-friendly Torta Pasqualina is versatile and perfect for any occasion, whether it’s a festive Easter brunch, a springtime picnic, or a cozy family dinner. Here are some ideas on how to serve it:
- As a Main Course: Serve a generous slice of Torta Pasqualina with a side salad of mixed greens, dressed with olive oil and lemon, for a light and satisfying meal.
- For Brunch: Cut the pie into smaller pieces and serve alongside other brunch favorites like scrambled eggs, bacon, and avocado slices for a low-carb feast.
- As an Appetizer: If you’re hosting a gathering, cut the pie into bite-sized pieces and serve as a festive appetizer. It’s a great way to start a meal and is sure to impress your guests.
Tools for Low-Carb Torta Pasqualina
- 9-inch (23 cm) Pie Pan or Tart Dish: Essential for shaping and baking your pie. Whether it’s a classic metal pie pan, a glass dish, or a ceramic tart dish, any of these will work perfectly for achieving that delicious, golden crust and evenly cooked filling.
Low-Carb Torta Pasqualina
Ingredients
- 1 recipe Cheesy Parmesan Pie Crust
- 2 tbsp extra virgin olive oil (or ghee)
- 1 garlic clove (minced)
- 1 small brown onion (finely diced)
- 14 oz chard, leaves only (stems removed)
- 12 oz ricotta
- 1 tsp ground nutmeg
- 1 tsp lemon zest (finely grated, about ½ lemon)
- ½ cup grated Parmesan (or any other Italian hard cheese)
- ½ cup grated cheddar cheese (or any cheese of choice such as gruyere or manchego)
- 5 large eggs
Instructions
- Set your oven to 200°C (400°F) for conventional or 180°C (355°F) for fan-assisted.
- Roll out your keto pastry and fit it into a 9-inch (23 cm) pie pan. Bake at 175°C (350°F) for fan-assisted or 195°C (380°F) for conventional ovens, for about 15 minutes, until it starts to golden. Let it cool.
- In a pan, heat the olive oil or ghee over medium heat. Sauté garlic and onion until soft, then add chard until it wilts. Let it cool, then squeeze out excess moisture.
- Combine the chard mixture with ricotta, nutmeg, lemon zest, Parmesan, cheddar, and 4 eggs. Season with salt and pepper.
- Pour the filling into the crust. Make indents and crack the remaining egg on top. Gently swirl it through the filling to create a beautiful, marbled look.
- Bake for 30 minutes at the same temperature until the filling is set and the top is golden.
- Let the pie cool slightly before slicing. Serve warm or at room temperature.
Nutrition
Notes
- Serving size: 1 slice.
- Serving Suggestion: This pie tastes great both warm and at room temperature, making it versatile for any occasion.
- Crust Perfection: For a crispy crust, make sure to pre-bake it until just golden before adding the filling.
- Storage: Store the cooled pie in the fridge, covered, for up to 5 days. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
