Ok, so this one is a total keeper, especially for those that may be put off by kale. The ingredients allow the kale to shine through, but with more of a mellow spinachy flavor. It’s quite good.
I made this recipe up by accident during the 2013 Springdell Summer CSA. I quickly tried to jot down what I did and posted it on the Springdell Facebook site. I still do most of it without measuring and get slightly different results every time. Most times it turns out delicious.
With that disclaimer, let’s begin!
The crust tonight was made using the purple potatoes from the previous share box. I love this because it’s not only a great way to use your Springdell veggies, but it’s also gluten-free for those that may require that option.
First the washed and scrubbed potatoes (8 of them) took a quick trip through the shredder. Coarsely or finely shredded potatoes work great. My general guideline is, if the potato is flavorful, go with the coarser shred. If it’s not so flavorful, I go with the thinner shred as the thinner texture makes up for the blander flavor. I went for a coarse shredding with the purple potatoes and have no regrets. Next, I rinsed the shredded potatoes and squeezed out the excess liquid as I placed it into a pie plate. I stirred in a pinch of kosher salt and about 2 tablespoons of Amish Roll Butter (a must try available at the Springdell farm stand for those new to the farm), and pressed it into a makeshift crust in the pie plate. It’s ok if it’s a little thick of a crust, as the eggs will blend into the crust a little bit. The crust went into the oven at 400 for about 20-25 minutes, until the bottom started to cook partially.
While the crust was getting crusty, I sautéd 1/2 of a medium diced onion in a pat of Amish Roll Butter until it started to get tender. About 1/2 a bunch of kale (save the stems for smoothies) went in with the onion until just wilted.
Also optional (but quite recommended) is the cheese. In this case, I stirred in some shavings of a very sharp cheddar.
The whole thing gets poured into the partially baked potato crust, and back into the oven it goes at 350 degrees until the egg is set, about 35 minutes.Eggs, potato, kale, onion, butter, cheese and cream all from your local farmstand.