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Thursday, July 2, 2015

Green Herb and Goat Cheese Pie with Potato Crust

Green Herb and Goat Cheese Pie with Potato Crust
By Jennifer Mcgruther
Serves: 8
Prep time: 10 minutes
Cook time: 45 minutes (plus 5 minutes resting)

1          bunch Swiss chard (about 12 ounces)
1          small bunch curly kale (about 8 ounces)
¼         cup chopped fresh flat-leaf parsley
1          teaspoon fresh thyme leaves
4          Yukon gold potatoes (about 1 ¼ pounds)
2          tablespoons butter
8          eggs
¼         cup heavy cream
½         teaspoon finely ground sea salt
4          ounces goat cheese

            Preheat the oven to 375ºF. Trim the Swiss chard of any tough stems or veins. Stack the leaves, roll them into a cigar-like shape, and slice into ¼-inch-thick strips. Tear the kale leaves into ½-inch-wide pieces; discard the stems. In a large bowl, toss together the chard, kale, parsley, and thyme. Keeping the skins on, slice potatoes into 1/8- inch-thick rounds with a mandoline or knife.
            In a 10-inch ovenproof skillet, melt the butter over medium-low. Swirl the skillet so that the butter coats the entire pan. Turn off the heat and arrange the potato slices along the bottom and sides of the skillet, overlapping them by about ½ inch to form a crust. Spread the greens on top of the potato layer; pack down tightly.
            In a small mixing bowl, beat the eggs with the cream and salt until uniform in color. Pour the egg mixture evenly over the vegetables, filling the skillet to within ½ inch of its rim. (You may not need to use all of the eggs.) Drop the goat cheese 1 teaspoon at a time on top of the egg-vegetable mixture.
            Transfer the skillet to the oven. Bake for 40-45 minutes, or until the center no longer wobbles. Allow the pie to rest for 5 minutes before slicing it into 8 wedges.

Nutrition scores per serving: 241 calories, 14g fat (7.5g saturated), 18g carbs, 13g protein, 3g fiber, 422mg sodium)