Kale and Leek Pie with Quinoa Millet Crust

If you are looking for a last minute dinner idea for Father’s Day, here it is.  This main entreé is portable, good warm or cold, and loaded with vegetables.  While savory pies and tarts are favorites of mine to make, I do not find making crusts easy.  They are an added element that can make a cook (or, at least me) shy away from them.  But, one made with cooked whole grains?  Easy.

Kale and Leek Pie

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Kale and Leek Pie with Quinoa Millet Crust 

*Cook’s Notes:  To make the crust begin by adding 1 1/2 c. cooked grains to the crust mixture.  Add up to 1/2 c. more if you want it thicker.  I chose to make a thicker crust with 2 c. cooked grains.

Gluten Free Crust 

  • *1 1/2 – 2 c. cooked quinoa and millet (equal parts)
  • 1 egg white, yolk reserved for the filling
  • 3 T extra virgin olive oil
  • salt and pepper
  1. Preheat oven to 350 degrees.  Grease a 9″ pie plate.  Set aside.  Combine 1 1/2 c. cooked quinoa and millet, egg white, extra virgin olive oil, salt and pepper to taste.  Mix well.  Add more cooked grains if desired.  Press mixture (the back of a measuring cup works well) firmly into the pie plate.
  2. Bake the crust for 10 minutes or just until it begins to firm up.  Remove and set aside.

Filling

  • 1 lg. bunch lacianto kale (also known as dinosaur kale) (about 4 packed cups) rinsed, ribs removed, sauté with salt and pepper, drain, squeeze out excess moisture, chop finely
  • 2 c. arugula, rinsed, sauté with salt and pepper, drain, squeeze out excess moisture, chop finely
  • 1/2 large leek (about 1 1/2 c. sliced)
  • 1 clove garlic, minced
  • 1 1/2 c. unsweetened soymilk (or your milk of choice)
  • 3 eggs + reserved yolk
  • salt and pepper to taste
  • extra virgin olive oil
  • 2 oz.  herbed or peppered goat cheese
  1. Warm a T or two of olive oil over medium heat in a large skillet, add sliced leeks and a pinch of salt.  Lightly sauté leek, about 3 minutes.  Add garlic.  Cook 1 minute.  Remove from heat.  Let cool.
  2. In a medium size mixing bowl, whisk together milk and eggs including reserved yolk.  Salt and pepper to taste.  Once greens and leeks have cooled, add to egg mixture. Combine. (Alternatively, the egg mixture can be tempered if leeks and greens have not cooled.) Once the greens, leeks, and egg mixture have been combined, pour into prepared pie crust.  Dot the top with 2 oz. goat cheese.  Bake at 350 degrees for 35 – 45 minutes until center is loosely set and the crust is light golden brown.
  3. Let rest 15 minutes before serving.  Serve warm or at room temperature.  Serves 4.

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