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Crustless Kale Pie

Crustless Kale Pie. You will love this as a make-ahead meal for any time of day! It has all the goods: protein, greens, and loads of flavor from caramelized onions, feta, and chickpea flour. YUM. Perfect for holiday brunch this season if you have visitors, or for a healthy brunch at any time of year. www.rootsandradishes.com

5 from 1 review

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.

Ingredients

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

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 tbsp 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 1/2 tbsp of butter to skillet. Add chopped kale and 1/4 tsp 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 1/4 tsp 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.