kale and sausage pie
(1 rating)
This tasted as if quiche and stuffed shells filling had a baby. Really cheesey, hardy and just the dish to convert people who say they don't like greens.
(1 rating)
yield
8
prep time
45 Min
cook time
1 Hr
Ingredients For kale and sausage pie
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1 lbitalian sausage, no casings
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4 clovegarlic, chopped
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3leeks, thinly sliced (discard green tops)
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6eggs
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20 ozfresh kale, blanched, squeezed dry and chopped finely in food processor
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4 cshredded mozzarella cheese
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1 cricotta cheese
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1 tspsalt
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1/4 tsppepper
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2 tsplemon juice
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110-inch pastry for a double crust pie
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1 Tbspwater
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fresh nutmeg to taste
How To Make kale and sausage pie
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1In a skillet over medium heat, saute sausage, leek, and garlic. (If you like things spicy, add a pinch or two of red pepper flakes.)
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2Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Mix in kale, mozzarella cheese, ricotta cheese, salt, pepper, nutmeg, lemon juice, and sausage mixture.
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3Line a deep 9 or 10-inch pie dish with bottom pastry (with a 9-inch dish you will likely have leftover filling). Add filling. Cover with top pastry. Trim, seal and flute edges. Cut slits in top. Beat water and remaining egg yolk; brush over top.
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4Bake at 425 degrees for 20 minutes, then lower heat to 400 degrees for another 30 minutes (cover pie edges with foil if getting too brown) or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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