Kale Breakfast Skillet Pie - Natures Fare

Kale Breakfast Skillet Pie

December 2018 - Breakfast

Kale Breakfast Skillet Pie

I love breakfast. In fact, we grew up having breakfast for dinner on a regular basis and those were my favourite nights!  Fast forward to my adult life and zero has changed, breakfast is still my jam.  Do you want to know what else is up my alley these days?  One dish meals!

I was doing my regular shop at Nature’s Fare Markets last week and grabbed the most beautiful bunch of kale along with a wedge of my favourite local grass-fed gouda cheese from Grass Roots Dairy.  I wanted to do something a little different so I decided to put a spin on my quiche recipe and make this absolutely delicious and completely gluten-free breakfast skillet pie.

Packed with kale and surrounded with a crispy layer of shredded hash-brown potatoes that cook up perfectly in a cast iron pan (I used a 10.5” cast iron pan for the dish), this one is a serious crowd pleaser!  Since we have a few family members that have celiac disease I love that it is also gluten-free!

 

Directions:

Preheat the oven to 400F.

Combine the shredded potato with the salt in a fine sieve or colander and let it drain for at least an hour. Press the extra water out of the potatoes and press between a clean dish towel or paper towel to remove the last bit of water.  Add the egg and the pepper, mix well and set aside.

Kale Breakfast Skillet Pie

Using a pastry brush, spread 2 tablespoons of the olive oil evenly around a cast iron pan to coat it. Press the potato mixture along the bottom and the sides of the pan to evenly cover it.  Bake until the edges are golden brown, approximately 30 minutes.  Remove from the oven, reduce the heat to 375F, and set aside.

While the potato crust is cooking, whisk the eggs together with the cream in a large bowl. Season with salt and pepper and set aside.

In a large frying pan, heat 2 Tbsp. of olive oil over medium high heat and add the onion, stirring until it is fragrant and transparent. Add the kale and continue to stir until the kale is wilted but still bright green, approximately 2-3 minutes.  Set aside.

Once the potato base has been removed from the oven, sprinkle 1 cup of the grated gouda evenly along the base, spread the kale mixture on top and pour the egg mixture over it all. Bake until the egg layer is a light golden brown is set (doesn’t jiggle when moved), around 30 minutes.  Sprinkle the remaining gouda over the egg mixture and broil until the cheese is golden brown, around 2 minutes.  Sprinkle with the parsley if desired and serve.

Kale Breakfast Skillet Pie

Tori is a Registered Dietitian and self-proclaimed foodie. Her nutrition philosophy embraces moderation and quality without deprivation. She started up Fraîche Nutrition on a whim in August 2014, inspired to help share her love of food and educate others on simple healthy eating at the same time. Tori believes that food and nutrition has become overly complicated, and hopes to help others live healthier lives one wholesome recipe at a time.

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