• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Greens and Goat Cheese Pie with Potato Crust

January 8, 2015 by theeverykitchen@gmail.com Leave a Comment

Jump to Recipe Print Recipe

Green & Goat Cheese Quiche with Potato Crust
This Greens and Goat Cheese Pie with Potato Crust recipe is packed with veggie servings. You will think, how did she ever fit all those greens into that little potato-made pie crust? Well, I did it folks. And then, to top it off, I covered it with creamy, tangy goat cheese. 


I have the opposite of writer’s block this morning. I have so many flickering images and lightbulbs going on in my head that I can’t separate them out from each other. I can’t bring any of my half-thoughts or half-ideas into completion.

It’s like my mind slept through the first week of January and now that it’s been kicked into gear, it doesn’t know what to think or say first! While I’ve been hibernating, I picture all of you normal people with your renewed January energy skipping down the sidewalk, whistling happy tunes, wallets full, minds clear, five pounds thinner, exuding productivity and happiness. Does no one else get Holiday Burnout?

Green & Goat Cheese Quiche with Potato Crust
Those two weeks in December just deplete me. All my favorite things – holiday parties, larger pours of vino, family dinners, catching up with distant friends, cookie baking and all sorts of calories – are crammed into such a short period of time, and with some workdays too. But it’s my favorite time and it’s worth all the exhaustion and mind-fogginess that happen afterward.

So now, after using the first week of January to recover, my mind is overcompensating. I had a list of things to tell you guys about today, and whatever nonsense I’m rambling on with right now is NOT on the list. Dearest friends, meet I-Can’t-Piece-Any-Decent-Thought-Together Danielle. Thank you for your patience with her.

Green & Goat Cheese Quiche with Potato Crust
And with that, let’s talk about pie. Specifically, this breakfast, or lunch, or dinner pie. Because it’s a pie that’s appropriate at any and all times of day. And, thank goodness, because today is a three-slices-of-pie kind of day.

I’m just going to state the obvious: All you foodies out there are shaking your heads at me, telling me, “That’s not a pie. That’s a quiche.” I’m going to call it a pie anyway. Pie = yummy.

Green & Goat Cheese Quiche with Potato Crust
And this pie – even with all those greens I’m always skeptical about – is a yummy one. I decided that I DO like kale, at least cooked. And with goat cheese and potatoes. The Swiss chard surprised me too! The greens get a little sweet and soft after some time in the oven, but still have a woody,  hearty flavor. And they taste almost a little lemony. Am I imagining that? You’re getting so many vegetable servings because this pie is packed. Like, you will think, how did she ever fit all those greens into that little potato-made pie crust? You can do it!

The potato crust?  So easy. And so obvious. Why haven’t I been making potato crust for years? As you eat your way up a slice, you get all these soft, clean, potato-y bites with pockets of creamy, tangy goat cheese, and then you finish it off with the crispy edge pieces. And you think, is it OK to have another? The answer is YES.

Green & Goat Cheese Quiche with Potato Crust

Print

Greens and Goat Cheese Pie with Potato Crust

This Greens and Goat Cheese Pie with Potato Crust recipe is packed with veggie servings. You will think, how did she ever fit all those greens into that little potato-made pie crust? Well, I did it folks. And then, to top it off, I covered it with creamy, tangy goat cheese. 

Course Entree
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 249 kcal
Author Danielle Cushing

Ingredients

  • 8 ounces curly kale
  • 8 ounces Swiss chard
  • 1/4 cup fresh parsley chopped
  • 4 yellow or gold potatoes
  • 1 tablespoon butter
  • 8 eggs
  • 4 egg whites (or 1/2 cup liquid egg whites)
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 4 ounces goat cheese crumbled or cut into pieces

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Remove the ribs and any tough stems from the kale and Swiss chard. Roughly chop the remaining leafy greens and place in a large bowl. Add parsley and toss until evenly distributed.
  3. Keeping the skin on, slice the potatoes into 1/8"-thick rounds. I used a knife, but a mandolin works best if you have one.
  4. In a 10-inch ovenproof skillet, melt the butter over medium-low heat. Coat the entire bottom and sides of skillet with melted butter. Turn off the heat and arrange the potato slices along the bottom and sides of skillet, overlapping 1/2 inch, to form the crust. Spread the greens evenly in the potato crust and pack down tightly.
  5. In a small mixing bowl, whisk the eggs, egg whites, cream, and salt until uniform in color. Pour the egg mixture evenly over the greens until it is about 1/2 inch from the top of the skillet. Top the pie with goat cheese.
  6. Bake 30-40 minutes or until the center is set. Let cool for 5 minutes before slicing.
Greens and Goat Cheese Pie | theeverykitchen.com

More from my site

  • Golden Beet Couscous SaladGolden Beet Couscous Salad
  • Superfood Kale Salad with Chickpeas, Pecans, and FetaSuperfood Kale Salad with Chickpeas, Pecans, and Feta
  • Roasted Pumpkin and Goat Cheese SaladRoasted Pumpkin and Goat Cheese Salad
  • Turkey Sausage and Kale Bread PuddingTurkey Sausage and Kale Bread Pudding
  • Meet Melissa + Israel + Red Pepper ShakshukaMeet Melissa + Israel + Red Pepper Shakshuka
  • Sweet Potato, Kale, Mushroom HashSweet Potato, Kale, Mushroom Hash

Filed Under: bread and breakfast, brunch, dinner, gluten free, healthy, savory breakfast, sugar free, vegetarian Tagged With: goat cheese, gold potatoes, greens, kale, parsley, potato crust, potatoes, quiche, savory pie, Swiss chard, yellow potatoes

Previous Post: « Food Fails of 2014
Next Post: Wasabi Mashed Potatoes »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2025 · Foodie Pro & The Genesis Framework