Friday, January 10, 2020

Kale and Veggie Cheese Tart

I so miss Cooking Light magazine! Here's a recipe that was inspired by Cooking Light's replacement, Eating Well magazine. I've healthied it up a bit, adding extra veggies, and cutting the amount of cheese (and saturated fat) just as I imagine the cooks at Cooking Light might have done!


1 premade pie crust
1 tsp olive oil
1/2 cup chopped ham, or 2 slices bacon, chopped and cooked (omit for vegetarian version)
1/2 cup vertically sliced sweet onion
1 tsp minced garlic
1/2 cup sliced mushrooms
1/2 cup chopped red pepper
1/4 cup chopped Anaheim chili pepper (or 1 Tbs minced jalapeno)
2-1/2 cups chopped and stemmed lacinato kale
4 large eggs, plus one egg white
1/4 cup soy or almond milk
1/2 cup shredded soy or almond cheese


Preheat oven to 350F. Heat the oil in a nonstick skillet set over medium heat. Add the onion, garlic, mushrooms, and peppers and cook until the onion turns translucent, about 5 minutes. Add the kale and cook about 1 more minute, until the kale begins to wilt. Add the cooked bacon or ham to the vegetable mixture. Pour the vegetables into the pie crust. Mix the eggs and the soy milk together, beating with a fork until well mixed. Pour the egg mixture over the vegetables. Top with the cheese. Bake for about 35 minutes, adding time if needed until the mixture no longer jiggles and the top is just starting to brown.
Serves 6 for lunch or 4 for dinner

Stealthy Cooking Tip: If you use an 8 inch pie shell, everything will just fit. If you use a 9 inch shell, you may need to increase the egg mixture by one more egg. Serve this with a vegetable or a fruit salad for a complete meal. 

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