Goat Cheese and Kale Oh My Pie Recipe
This savoury goat cheese pie with a creamy egg-kale-cheese batter can be eaten both warm as cold! The crust is made of almond flour and sunflower seeds, and therefore has a taste and structure similar to bread. Creamy kale and (goat) cheese taste like a match made in heaven. It is also a perfect recipe to prepare in a large quantity and save it for your next day's lunch!
The benefits of kale
Kale is a non-starchy vegetable that is low in carbs. Because it has a natural taste, you can squeeze this ingredient in many different recipes, even in smoothies! Looking at the nutrients, this green vegetable is amongst the most nutrient-dense foods. It is a great source of vitamin A, E, and K, but also of manganese, calcium, copper, potassium, and magnesium. Alternate this veggie with spinach!
Ingredients for 1 goat cheese pie (4 servings)
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For the crust
130 grams white almond flour
40 grams sunflower seeds
7 grams psyllium husk
½ teaspoon salt
30 grams melted grass fed butter or ghee
For the batter
150 millilitre unsweetened cream
300 grams fresh washed kale
100 grams softened goat cheese (50+)
75 grams grated cheddar or mozzarella cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon cumin
Pepper and salt to taste
Instructions for this pie
First, preheat the oven to 175°C.
Then mix the almond flour with the sunflower seeds. Add the egg, psyllium husk, salt, melted butter and mix in a blender until it has the structure of a dough. If the mix is too thin, add a bit of hot water. If the mix is too sticky, add some extra psyllium husk.
Place the dough into a springform pan of 18-20 centimetres, and press with your hands or a spoon. Prick small holes with a fork into the dough.
Pre-bake this pie crust for 10 minutes.
In the meantime, mix the 3 eggs and whipped cream together with a whisk. Add the garlic powder, the cumin, the salt and pepper to taste.
Add the kale to this mixture and heat in a pan for 5 minutes. Switch off the baking plate.
Lastly, add the grated cheddar cheese and 80 grams of the goat cheese to the kale-egg batter. Pour this kale-cheese-egg batter into the springform and top with the rest of the goat cheese.
Bake the final pie for another 30–40 minutes.
Variations: another great leafy green vegetable for this recipe would be spinach! Not a fan of goat cheese? Just use a bit more cheddar or another type of old cheese. You can also get creative by experimenting with other herbs and spices. Think of spices like cayenne pepper, red bell pepper herb, or rosemary!
Looking for more keto recipes?
This recipe is based on this recipe from Diet Doctor.