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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


  • 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


  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.