Kale Egg Pie
- July 30, 2020
- by
- Teresa
I love quiches and I love using fresh produce from my garden and I love easy-to-eat foods. Check, check, and check.
This kale egg pie holds three eggs nestled in the kale/cheese filling, and its flaky crust is pure joy. Since it packs eight fairly large kale leaves into a small space, it’s an efficient use of the bounty that my eleven (!!!) kale plants afford, plus it’s wonderfully healthy. I like to slice it into eight rectangular pieces, eat one for lunch, and wrap the rest to eat cold later on.
- all-purpose flour
- spelt flour
- salt
- baking powder
- grapeseed oil
- salted butter
- eggs
- vinegar
- kale
- ricotta cheese
- parmesan cheese
- scamorza cheese
Let’s admit it – some people are rather afraid of greens, and my brothers happen to be some of these people. This kale pie was a hit with even them, however, and I’m sure you’ll love it too. Maybe it has something to do with all those delicious cheeses… ricotta cheese is super creamy, parmesan packs lots of salty flavor, and scamorza brings depth. It’s a wonderful thing.
how to make the crust…
Preheat your oven and grease a large loaf pan – I used one 10 inches by 5 and a 1/2 inches.
Stir the dry ingredients together with a fork, then add the oil and cut in the cold butter. I like to shred my butter and stir it in lightly, but if you like rubbing it in or using a food processor, go for it.
In a little bowl, whisk the egg and vinegar together, then pour them into the flour mixture. Incorporate them into the flour using a cutting/stirring method with your trusty fork.
I usually need to add a few tablespoons of ice water, but if your pastry comes together without it, just leave it out! Just make sure the dough is sticky enough to not fall apart when you roll it out.
Place the pie crust on a lightly floured counter and roll it out until you can fit it into your loaf pan with a little extra falling out over the sides. Use the extra to cut shapes for the top of the pie.
how to make the filling…
Trim your kale leaves – this means cutting most of the stem out of the frilly kale leaf. You don’t want the woody stem in your pie filling!
Bring a large pot of water to a boil, add the trimmed kale leaves, and cook for six minutes. Strain the kale, pressing to remove as much water as possible. Set aside.
In a medium bowl, place the ricotta cheese, then shred the parmesan and scamorza, and add them. Give the cheeses a stir.
Turn the cooked kale onto a cutting board, and mince it very finely. Add it to the cheeses and stir.
how to assemble the kale egg pie…
Spoon the cheese/kale mix into the crust. Make three wells in the filling, and crack an egg into each one – aren’t they pretty!? Arrange the crust over the top, and brush with a whisked egg.
Bake for half an hour, let cool slightly, and eat!
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If you make this recipe, I want to know what you think! Leave a comment and give the recipe a rating, or let me know on Pinterest – hearing about your cooking adventures always makes my day!
Kale Egg Pie
Ingredients //
For the Crust
- 1 cup All-Purpose Flour
- 1 cup Spelt Flour
- ½ teaspoon Salt
- ¼ teaspoon Baking Powder
- 2 tablespoons Grapeseed Oil
- 4 tablespoons Salted Butter cold
- 1 Egg
- 1 tablespoon White Vinegar
- 1-4 tablespoon Ice Water optional
- 1 Egg for an egg wash
For the Filling
- 8 medium Kale Leaves fresh
- Water
- ½ cup Ricotta Cheese
- ½ cup Parmesan Cheese shredded
- ¼ cup Scamorza Cheese shredded
- 3 Eggs
Instructions //
For the Crust
- Preheat oven to 400° Fahrenheit. Grease a large loaf pan and set it aside.
- Use a fork to whisk together the flours, salt, and baking powder. Add the oil, and cut in the cold butter.
- Whisk together the egg and vinegar, and add to the flour mixture.
- If the pastry will come mostly together into a ball, leave the ice water out. If it won't, add ice water one tablespoon at a time until it does.
- Roll out the pastry and fit it into your loaf pan until it comes about ¾ of the way up the sides. Use the extra to cut shapes for the top.
For the Filling
- Trim the kale leaves. (Don't just cut the stem off below the leaf, but cut away most of the "backbone" of the leaf. Kale stems are rather too woody for our purposes here.)
- Fill a large pot with water and bring it to a boil. Add the kale leaves, and cook for six minutes.
- Strain the water out of the kale, pressing the leaves to remove as much water as possible.
- Let the kale cool a bit, and then place it on a cutting board. Chop into very fine bits.
- Stir together the cheese and kale.
To Assemble the Kale Egg Pie
- Spoon the cheese/kale mixture into the crust, and smooth it out. Create three wells, evenly spaced, in the cheese/kale mixture.
- Crack an egg into each of the wells, and arrange the crust over the top.
- Bake for 30 minutes at 400° Fahrenheit.
- Let cool slightly, cut, and serve!
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