Kale pie with walnuts
Ingredients
for 6 servings| Crust: | |
|---|---|
| 210 g | flour |
| 150 g | butter |
| 1-2 tablespoons | cold water |
| Filling: | |
|---|---|
| 225 g | kale, chopped |
| 1 | red onion, chopped |
| salt | |
| black pepper | |
| 100 g | grated Kaltbach Gold |
| olive oil | |
| 3 | eggs |
| 200 ml | milk |
| 100 ml | heavy cream |
| For serving: | |
|---|---|
| 50 g | chopped walnuts |
| grated Kaltbach Gold | |
Preparation
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Preheat oven to 200° C. In a large bowl combine butter and flour. Stir with your hands. Add water and form into a dough. Put the dough to rest in the refrigerator for 10 minutes. Cover with plastic wrap.
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Roll the crust into a circle, util it is big enough to cover the pie tin, about 26 centimeters. Put the pie tin with the crust in the freezer for 10 minutes. Poke the crust with a fork and bake for 10 minutes.
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Save about 60 g of kale and mix with olive oil for later. In a large skillet, heat olive oil. Add the rest of the kale and onion, cook until soft. Season with salt and pepper.
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Whisk together eggs, milk and cream. Season with salt and pepper.
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Put the kale and onion in the prebaked crust. Add grated Kaltbach Gold. Pour the egg mixture on top. Bake for about 25 minutes until the pie is golden and the eggs are stiffen. Remove from oven and add the saved kale on top. Bake for another 5 minutes. Let it cool for a while.
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Top with chopped walnuts and grated Kaltbach Gold before serving.
