In honor of those things you CAN eat, enjoy this recipe! (Enjoy it now, because next week we are going to talk about elimination diets…)
Shape’s Green Herb and Goat Cheese Pie with Potato Crust
- 12 ounces Swiss chard
- 8 ounces curly kale
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- 1.5 pounds Yukon Gold potatoes
- 2 tablespoons butter
- 8 eggs
- 2 tbsp. half & half, buttermilk, or whole milk
- 1/2 teaspoon sea salt
- 4 ounces goat cheese
- Preheat oven to 375
- Melt butter in a 10-inch baking skillet over low heat. (We used a cast iron skillet, and it worked beautifully.) Make sure the bottom and sides of the pan are coated.
- Slice the potatoes (with the skins on) into super thin slices. You can use a knife, or mandolin slicer.
- Place the potatoes in the pan on top of the melted butter. Overlap them by about half an inch, covering the bottom and sides of your baking dish. This will be your crust.
- Remove the stems from the kale and Swiss chard and chop into medium size pieces. Toss the chopped up greens with the thyme and parsley.
- Press the green mixture firmly into the bottom of the potato crust.
- Beat the eggs, salt and milk. Pour on top of the greens.
- Sprinkle the top with goat cheese. Bake for 40-45 minutes.
- Allow pie to rest for 5 minutes before slicing into 8 wedges.
Vegan: Skip this meal…it is too complicated to sub out the eggs and dairy. Try this meal instead: Sundried Tomato, Mushroom, Spinach and TOFU quiche!
Lactose Intolerant: Sub 3/4 cup almond milk for the milk (or if you are ok with a denser quiche, skip this all together and just use the eggs), use a vegan butter or olive oil to coat the pan and skip the goat cheese (although many people with lactose intolerance are fine with goats milk). Use a little extra salt to make up for the lack of goat cheese OR add some crumbled turkey or chicken sausage instead of the cheese. You get the protein and salt without the dairy! Mix the meat into the egg mixture before pouring over the potatoes.