Wednesday, April 17, 2013

Southwestern Chipotle Cheddar Pie w/ Baby Kale

This evening I decided to make dinner that used up some of the ingredients I had available. I decided to make a quiche-like pie using baby kale and to give it a Southwestern theme. I had an 8-ounce container of fresh organic baby kale that I sauteed in a little olive oil for a few minutes until it was wilted and then tossed in some sliced green onions and fresh mushrooms and cooked a couple more minutes until tender. I had about 1 cup of leftover squash medley (zucchini, yellow squash and tomatoes) from the other night that I tossed in to the pan with the cooked  kale to heat slightly. I made an almond flour pie crust and added Chipotle chile powder to make it a bit spicy. I also added Chipotle to the egg mixture, as well as some sharp cheddar cheese. It turned out really good. As soon as I pulled it out of the oven, it looked like a storm was coming up really fast, so hubby and I decided to get our walk in first and then eat dinner afterwards. We got an hour walk in before dinner and it was so nice to just come in and sit down and eat when we came in. I snapped a couple photos below for you to see and posted the recipe I created as well. Enjoy!

Southwestern Chipotle Cheddar Pie w/ Baby Kale



2 cups almond flour
3 tablespoons cold butter, diced into small cubes
1 large egg
1/2 teaspoon ground Chipotle Chile Pepper


8 oz. fresh baby kale, sauteed in a little olive oil until wilted and tender
1 cup diced cooked vegetables (I used zucchini, squash and mushrooms)
3 green spring onions, thinly sliced
1/2 to 3/4 teaspoon ground Chipotle Chile Pepper
1 teaspoon grated lime zest
Salt & black pepper, to taste
1-1/2 cups shredded sharp cheddar cheese
4 tablespoons finely grated Parmesan cheese, divided
5 eggs (or 1-1/4 cups Egg Beaters)
1/2 cup half-n-half


Preheat oven to 325 degrees F.  Place all crust ingredients in a medium bowl.  Cut butter, egg and Chipotle powder into flour with a dough/pastry blender or cutter until mixture resembles small pebbles and the flour is thoroughly moistened (the same way you prepare a pie crust).  Press crust mixture into pie dish or tart pan (I used a 10" pyrex pie dish).  Bake for approximately 15 minutes or until lightly browned; remove from oven and set aside.

Increase oven temp to 350 F degrees.  In the same medium bowl, place the well drained cooked kale and other cooked vegetables; add green onions, Chipotle, lime zest, salt, pepper, cheddar, 2 tablespoons Parmesan, eggs and half-n-half.  Mix until well combined.  Pour mixture into the lightly baked crust and top with remaining 2 tablespoons Parmesan and bake at 350 F for 15 minutes; lower oven temp to 325 F (so edge of crust doesn't over brown); bake for an additional 15-20 minutes or until filling and eggs are set and cooked .  If center still seems a little jiggly, cook an additional few minutes.



unter der laterne said...

Hi GG, this is on my list, looked so good, I could not find Baby-Kale at Costco , so I have to use the mature one.
My husband, the noncook will be in charge of that fabulous pie crust again. Do you use the egg whites (carton) or the whole eggs. I am still scared to use so many whole eggs, all that brainwashing is hard to reverse.
Be well and stay well, we need you!
Fondly Barbara from California.

Gourmet Girl Cooks said...

Good Morning Barbara! You can easily substitute carton eggs (like Egg Beaters) for the eggs in this. Most of the time I usually use a combination of both -- 2 or 3 eggs and the balance in Egg Beaters (I know what you mean about the fear of using lots of whole eggs). I figure that with the cheese and almond flour there is sufficient other fats in the dish. As long as the kale is cooked until tender and chopped, it should be fine in there -- the baby kale just cooks a little more quickly. Thanks for your kind comments Barbara -- hope you both enjoy this! :-)

unter der laterne said...

Thank you GG for your response. What I am so glad about is that you always answer questions completely, that is so rare these days. Your tip about using a *combi* of eggs and egg beaters is brilliant, do not know why I did not thing of that! Thank you!
Last night I spent a lot of time going through your post, what a wonderful collection . Enjoyed the photos, the cabin you visited is out of this world! I hope you can enjoy it again soon!
I wanted to read your posts starting July 10th, 2012 but when I entered "blog July 10,2012" it did not lead me there. How else can I do it? Sorry to bother you with this!
Be well! Barbara from California.

Gourmet Girl Cooks said...

Hi Barbara! Glad you are enjoying going back through my blog posts. The best way I know to go back to July 10th is the scroll down the blog -- on the right side after you get to the end of the recipe will get to a section toward the bottom on the right side called "Blog Archives" -- it goes back through each month this year and then you will see 2012 -- click on that and it has all 322 posts I made last year (you can click and open each month). Wow...I had no idea I had made that many posts! LOL I started this blog last January -- and started Wheat Belly July 10th of last year. Let me know if you find it! It is almost the last thing on the right side. Hope you find it and enjoy the older posts! :-)