Recently I had the joy of reviewing the cookbook Pies and Tarts with Heart. In Pies and Tarts with Heart, popular blogger Dynise Balcavage shares some of the most effective pie-making techniques.
From Apple Pie to S’more Pie—and everything in between—these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker. If you are a Vegan or a regular meat eater, you will enjoy the creative fillings and crusts she shares.
My favorite discovery was her Hash Brown Pie Crust.
Being naturally gluten-free, and something that goes amazing with any breakfast food. I got straight to work making this scrumptious healthy quiche. If you think real men don't eat quiche, you should have seen my husband down 3/4 of this baby this past weekend. I didn't mind a bit, knowing it was full of all things wholesome.
Kale, Potato, and Smoked Gouda Quiche
Crust recipe from Pies and Tarts with Heart
Filling adapted from Imma Eat That
2 packed cups shredded russet potatoes
1 small onion, shredded
1/4 tsp salt
1 1/2 tablespoons olive oil
2/3 cup, chopped chives
2 cups kale, removed from stem, chopped and packed
1 tablespoon olive oil
1/2 cup plain greek yogurt
2/3 cup smoked gouda cheese, grated and packed
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425F.
Grease a 9-inch pie dish , or a springform pan with non-stick cooking spray. Set aside.
Place the shredded potatoes and onion in a colander and drain very well. I recommend doing this the night before. It takes several hours for the potatoes to dry. Soggy taters = soggy crust. The shreds will turn brown upon oxidation, but they turn brown when you cook them anyway. This in no way will affect your taste and texture of the potatoes. I put mine in a colander, cover with saran wrap, and put over a bowl in the fridge overnight. After draining, use your hands to gently squeeze out any remaining water.
In a large bowl, using your hands, mix the shreds with the salt and oil. Press into the pan firmly.
Bake the crust for 30 minutes. Remove from heat and set aside.
Reduce oven heat to 350F, and prepare your filling.
In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add in kale and cook for 1 minute, stirring/tossing frequently. Add in green onions and cook, stirring/tossing frequently, for another 2 minutes. Turn off heat and set skillet aside.
In a bowl, whisk together eggs, greek yogurt, smoked gouda, salt and pepper.
Add in sauteed kale + green onions. Whisk everything together. Pour into bakes hashbrown pie crust.
Bake for 35-40 minutes, or until egg mixture is set. Allow to cool at least 10 minutes before slicing.
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