I felt like making a quiche for dinner for the three of us, my husband was working late and that seemed simple enough. But then I discovered I was flat OUT OF EGGS!! WHAT!?! Sadly, I had already started grinding down the kale in the Ninja and I had this nice little potato crust assembled so what to do? I decided to push forward and create a kale pie using the same ingredients I use when I make tomato pies in the Summer time. Mayonnaise to the rescue! It has eggs in it after all!! This came out like a Greek spinach pie, all creamy and green and the balance of the tart cheese paired so nicely with the potato crust. A definite meatless win! My elderly parents and I LOVED it!
I created a simple crust using boiled and sliced fingerling potatoes. I used four largish sized fingerlings, that I scrubbed and boiled whole until they were just done. Allow them to cool or slicing them will be uncomfortable. You can precook them anyway you like; bake them or even microwave them for a few minutes, the point is to not over cook them. Grease a deep dish pie pan and layer them into it and press down a bit. I used a smear of mayonnaise to grease my pan for just a little extra flavor. Then sprinkle the tops of the potatoes with a dash of sea salt.The bottom will be golden brown and delicious when this pie is done! The next step is to make the filling!
I received a large batch of fresh leafy green kale in this week’s Local Fare Farm Bag and I wanted to do something special with it. After thoroughly washing and tearing the leaves from the stems, I set the stems aside for juicing later, no need to waste any of that fabulous nutrition! I used about two cups of torn leaves that I packed into my Ninja processor bowl along with a half a block of goat cheese and two cloves of garlic. Blitzed that until it was pretty well blended and then added my “eggs” which was really a big scoop of no sugar added mayonnaise (about a quarter cup) and an equal amount of almond milk, some lemon juice and some Kirkland’s Organic No Salt Seasoning. The next step is to process all of it smooth and scoop it into the pie crust and smooth it out with a spatula.
Before baking I like to season the top with some cracked black pepper and maybe a pinch more of the Kirkland’s No Salt. The last step is to sprinkle a bit of mozzarella cheese on top, I used vegan mozzarella made from almonds because I am sensitive to cow dairy. You could opt to use regular dairy mozzarella if you wish, but not too much. Toss it into a preheated 350º oven for about forty five minutes. It will inflate just like a quiche, allow it five to ten minutes to rest before you slice into it so it has time to set up. This makes serving easier too.
- 4 large Fingerling potatoes, cooked and sliced
- 2 C Kale, Stems removed and finely chopped
- 4 oz. Goat Cheese
- ¼ C Mayonnaise
- ¼ C Almond Milk
- 2 cloves garlic
- 1 T Lemon juice
- 1 tsp. Kirkland’s Organic No Salt Seasoning
- Sea Salt & Black Pepper to taste
- 2-3 T Shredded Vegan Mozzarella Cheese
- Bake, boil or microwave whole fingerling potatoes until just done. Allow them to cool before slicing thin.
- Grease a pie dish and layer the potatoes slices into the bottom of the dish and press down a bit. Season with a pinch or so of sea salt.
- Process the kale, garlic and goat cheese until blended and add in mayonnaise, lemon, no salt seasoning and almond milk and blend until smooth.
- Scoop the cheesy kale mixture onto the potato crust and smooth it out with a spatula. Season the top with black pepper and a pinch more of no salt seasoning.
- Sprinkle the top with vegan mozzarella shreds.
- Bake in a preheated 350º oven for 45 minutes. Allow to rest for 10 minutes before serving.