Green Herb and Goat Cheese Pie with Potato Crust

By á-159368

From Shape Magazine; per serving: 241 calories, 14 g fat (7.5 g sat fat), 18 g carbs, 13 g protein, 3 g fiber, 422 mg sodium

Ingredients

• 1 bunch Swiss chard (about 12 oz)
• 1 small bunch curly kale (about 8 oz)
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tsp fresh thyme leaves
• 4 Yukon Gold potatoes (about 1 1/4 pounds)
• 2 tbsp butter
• 8 eggs
• 1/4 cup heavy cream
• 1/2 tsp finely ground sea salt
• 4 oz goat cheese

Details

Servings 8
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

1. Preheat the oven to 375 degrees F. Trim the Swiss chard of any tough stems or veins. Stack the leaves, roll them into a cigar-like shape, and slice into 1/4-inch thick strips. Tear the kale leaves onto 1/2-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.

2. 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 1/2 inch to form a crust. Spread the greens on top of the potato layer; pack down tightly.

3. 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 1/2 inch of its rim. You may not need to use all of the eggs. Drop the goat cheese 1 tsp at a time on top of the egg-vegetable mixture.

4. Transfer the skillet to the oven. Bake 40-45 minutes, or until the center no longer wobbles. Allow the pie to rest for 5 minutes before slicing into eight wedges.