Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
A Tony & Giorgio adapted recipe that will make you smile with joy. Truly scrumptious and very filing.
  • 1 quantity of QK Low Carb Nut-Free Pie Crust - pre baked (in a 25cm ⌀ x 5cm ↓ pie dish) and cooled
  • 200g frozen baby spinach leaves (100g once thawed and water squeezed)
  • 360g smoked haddock fillet (230g net weight after poaching and removing skin)
  • 200ml whole milk
  • 3 large eggs
  • 250g ricotta cheese
  • 250g double cream
  • 1 garlic clove
  • 70g freshly grated Parmigiano Reggiano cheese
  • ⅛ tsp cayenne pepper
  • 1 tsp fine Himalayan pink salt (U.S. option HERE)
  • ⅛ tsp ground white pepper
  1. thaw the frozen spinach, then squeeze dry, chop and set aside.
  2. place smoked haddock in a pan and cover with milk; bring to the boil and simmer for 3-4 minutes, until the fish is just cooked; drain, discarding the milk, and set aside.
  3. pre-heat oven to 190°C static.
  4. in a large pyrex mixing bowl or similar, mix together eggs, ricotta, cream, Parmesan, minced garlic, cayenne pepper, white pepper and salt.
  5. roughly flake the fish and fold it gently into the ricotta mix with the chopped spinach.
  6. fill the pastry case with the mixture and bake for 30-35 minutes, until golden and firm to the touch.
  7. allow to cool a little before slicing.
Wrap foil around the crust edge so it doesn't burn.

You can freeze unused portions, or consume them within 3 days if kept refrigerated.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. U.S. option HERE.
Serving: ⅙th slice Calories: 633 Fat: 51g Net Carbs: 5.3g Protein: 30g
Recipe by at https://queenketo.com/low-carb-haddock-ricotta-tart/