We want you to be healthy, wealthy, and wise, so we’re starting off each week with Meatless Monday recipes!
This week we have another amazing recipe from April Crowley. She is a personal chef and nutrition consultant who helps us out with a variety of events and nutrition education for pregnant women. You should absolutely head over to her Facebook and Like her page because, honestly, who wouldn’t want all this amazing food in their news feeds!
And, you might be wondering why we like to do Meatless Monday, well, here’s an article that explains the health benefits of cutting out meat once a week!
Greens and Goat Cheese Pie with a Potato Crust
(Adapted from the May 2014 issue of Shape magazine)
This creamy, light, and satisfying pie is like the healthier version of a classic quiche. The greens, goat cheese, and eggs bake into a beautiful layered filling and the potato crust is crispy and addicting. This is a great make-ahead dish for lunches during the week…just serve with a tossed salad on the side!
1.5 pounds Yukon gold potatoes (About 1 large potato)
2 Tbsp butter
12 ounces Swiss chard, stems removed
8 ounces kale, stems removed
¼ cup half and half
½ tsp salt
4 ounces goat cheese, crumbled
- Preheat oven to 375 degrees
- Melt butter in a 10-inch baking skillet over low heat. (I used a cast iron skillet, but anything that is oven-safe will work.) Make sure the bottom and sides of the pan are coated.
- Slice the potatoes (with the skins on) into super thin slices. You can use a knife or a mandolin slicer.
- Place the potatoes in the pan on top of the melted butter. Overlap them by about half an inch, covering the bottom and sides of your baking dish. This will be your crust.
- Chop the kale and Swiss chard into medium size pieces.
- Press the green mixture firmly into the bottom of the potato crust.
- Beat the eggs, salt and half and half. Pour on top of the greens.
- Sprinkle the top with goat cheese. Bake for 40-45 minutes.
- Allow pie to rest for 5 minutes before slicing into 8 wedges.