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?
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.
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.
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.
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.
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
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Preheat the oven to 375 degrees F.
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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.
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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.
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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.
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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.
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Bake 30-40 minutes or until the center is set. Let cool for 5 minutes before slicing.
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