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

Ingredients

Units Scale
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 1 sweet onion, peeled, quartered, and very thinly sliced
  • 2 cups kale, removed from stems and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup feta cheese
  • 1/2 cup chickpea flour
  • 1 teaspoon baking powder
  • 2/3 cup milk (any kind works)
  • 3 large eggs

Instructions

  1. Preheat & prep. Preheat your oven to 375 degrees and use olive oil to grease a 9-inch pie plate all along the bottom and sides.
  2. Caramelize onions. Melt the butter in a large sauté pan over low heat. Once it's fully melted, add the onion slices in an even layer to the pan, and turn up heat to low-medium. Sprinkle onions with 1/4 teaspoon salt. Sauté the onions for about 15 minutes, stirring occasionally, until their volume is significantly reduced (by at least half) and the onions looked nicely browned and caramelized.
  3. Wilt kale. Add the kale to the skillet and sauté for 2-3 more minutes to wilt. Transfer the onions and kale to the greased pie dish, spreading them into an even layer on the bottom. Crumble feta over the top of the onions and kale.
  4. Make chickpea egg batter. In a separate bowl, combine chickpea flour, baking powder, and remaining 1/4 teaspoon of salt plus the pepper. Whisk to combine, then add in eggs and milk. Whisk everything together until a smooth batter is formed and no clumps of flour remain. Pour mixture into the pie dish over the veggies and feta. Gently stir to coat everything and arrange it in an even layer.
  5. Bake. Bake the crustless kale pie at 375 degrees for 20-25 minutes, or until the eggs are completely set (not jiggly) and a knife inserted in the center comes out clean. If serving immediately, allow to cool for 5 minutes. If making ahead, allow to cool and store in fridge, tightly covered, until ready for use.

Notes

  1. This recipe was inspired by the Crustless Swiss Chard Pie recipe found in the Skinnytaste cookbook by Gina Homolka. I love her cookbook for practical, healthy meals!

Nutrition

Find it online: https://www.rootsandradishes.com/crustless-kale-pie/