Squash Kale Pie

Squash Kale Pie

For crust:
1 ¼ cups flour
¼ tsp salt
½ cup butter
¼ cup water

1. Preheat oven to 375 degrees. Lightly grease a deep pie dish.
2. In a large bowl, combine flour and salt.
3. Cut in butter.
4. Add water. Knead smooth.
5. Roll out dough on a lightly floured surface.
6. Position in pie dish. Prick bottom with a fork. Bake 12 minutes.

For squash kale filling:
1 tsp oil
1 clove garlic, minced
1 summer squash, cut bite-sized
1 bunch kale, stems removed and leaves chopped
4 eggs
2 Tbsp cream
¼ tsp red pepper
Salt and fresh milled black pepper

1. Heat oil in a stove top skillet. Add garlic. Sauté until fragrant.
2. Add squash to skillet, cook 1-2 minutes at medium heat.
3. Add kale, cook 1 additional minute. Remove skillet from heat.
4. In a small bowl, whisk together eggs, cream, season with salt and peppers.
5. Scoop veges into prepared piecrust. Pour egg mixture over top. Bake 30 minutes until eggs are well set.

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