Crustless Kale Pie

Reminiscent of quiche, this savory crustless kale pie packs in the protein and the greens! It's so easy to throw together for breakfast or brunch, and doesn't require a homemade crust.

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Crustless kale pie is a very similar to quiche but with no effort needed to put into the crust! Don't get me wrong, I love enjoying a veggie-filled quiche made with my buttery chickpea flour pie crust (or any pie crust!), but am equally a fan of convenience. And for this crustless pie, we add just a bit of flour to the filling for structure, and that's it (chickpea flour specifically, but we'll get into substitutions more). You'll love make this for breakfast and brunch, or even lunches!

Crustless kale pie is just that: you can make it ahead, reheat it in oven the next morning, and there you have it. A perfectly delicious and healthy breakfast with no apparent effort, because all of the effort was put in the day before. So let me tell you about what makes this dish worthy of your cooking efforts:

1. Caramelized onions. So. Much. Flavor.
2. Chickpea flour. It's "crustless" because the flour is inside of the pie 🙂 You could swap regular flour in a pinch, but I encourage you to try this! It's so easy to find (near the other flours in most grocery stores, or in the organic section) and is completely affordable (alternative flours can be expensive). It offers amazing flavor and is more nutrient-dense than your average wheat flour. Try it! You know you wanna...
3. Kale. Oh, you know, just your average cancer-fighting, beautifying, perfect-in-every-way superfood (if you want, take a moment to read about the 26 health benefits of kale!).
4. Feta. The bomb (dot com) in terms of flavors in this crustless kale pie dish. But of course, feel free to swap it with another cheese if feta's not your thing. Swiss cheese would be an excellent choice.

So it's really easy: you just caramelize those onions, crack a couple eggs, measure out some chickpea flour, combine with all the rest of the ingredients, and bake it. You could either bake it ahead and reheat it the next morning in the oven (or in the microwave... but the oven creates the illusion that you just made it in a totally non-leftover fashion, you know??), or you can leave it in the fridge overnight and bake it the next morning. Either way, I promise you it will not be a letdown. And your guests will love it.

Recipe

Crustless Kale Pie

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A savory pie recipe made with kale, caramelized onions, chickpea flour, feta and eggs. It's the perfect make-ahead meal for brunch or any meal of the day.

• Author: Roots and Radishes, adapted from Skinnytaste*
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hour
• Yield: 6 1x

Ingredients

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• cooking spray
• 1.5 tbsp butter
• 1 large white or yellow onion, cut into thinly sliced half moons
• ½ tsp salt
• pepper
• 2 cups kale, washed and chopped
• ½ cup feta cheese
• ½ cup chickpea flour (I like Bob's Red Mill)
• 1 tsp baking powder
• ⅔ cup milk
• 1 tsp olive oil
• 3 large eggs, beaten

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Instructions

1. Preheat oven to 400 degrees. Coat a 9-inch pie plate with olive oil cooking spray.
2. For the caramelized onions: Melt 1 tablespoon of the butter in a large skillet over low heat. Add the onion slices and a pinch of salt and pepper. Cook onions for about 10 minutes, stirring occasionally. Once the onions are translucent, increase heat to medium and continue to cook until they caramelize (about 10 more minutes; they should look richly browned). Transfer onions to a large bowl.
3. Add remaining ½ tablespoon of butter to skillet. Add chopped kale and ¼ teaspoon of salt. Sauté until tender, stirring frequently. Transfer sautéed kale to bowl of onions, and add feta cheese. Stir a couple times to evenly distribute ingredients.
4. In a separate bowl, combine chickpea flour and baking powder. Whisk to combine. Add in milk, olive oil, eggs and remaining ¼ teaspoon of salt. Add more pepper, if desired. Whisk again to combine all ingredients, then pour into bowl of veggies and cheese. Pour entire mixture into prepared pie dish.
5. Bake for 25-30 minutes, or until knife inserted inserted in center comes out clean. If serving immediately, allow to cool for 5 minutes. If making ahead, allow to cool and store in fridge, covered, until ready for use.

*This recipe was adapted from the Crustless Swiss Chard Pie recipe found in the Skinnytaste cookbook by Gina Homolka. I love her cookbook for practical, healthy meals and use it frequently.