I don’t know about you, but until then I’m not cooking anything very elaborate, in fact all these ingredients for this luscious pie were just sitting in my fridge, and I bet most of them are in your fridge right about now.
I went easy on myself, I had a store-bought pie crust handy, some brussels sprouts that I bought way too much of, and kale, I always have kale, but spinach or swiss chard would work equally as well. Oh, and frozen corn, we all have some of that don’t we?
I added a small leek, but an onion would do, and one clove of garlic. Then you whisk up a custard of eggs and cream and add some wonderful melt-y cheese and the end result is a wonderful, savory pie/ quiche/tart, call it whatever you want, I call it delicioso!
I prefer pulling the looser outer leaves off of my brussels sprouts then slicing what’s left, I think it looks prettier, but it is time consuming so you don’t have to do that, you can just shred or slice them up or even use leftover cooked sprouts.
After the piecrust is precooked add all the sauteed veggies, top with the cheese and pour on the eggy custard.
You can add a salad to this if you’d like, or just cut a nice wedge and pour a glass of wine like I did, it’s a quick eat when you’re busy, like prepping for the holidays, and you’ll be very happy to have leftovers for the next day!
I probably won’t be posting much until after Thanksgiving, but if you want to see what I’m up to, pretty much on a daily basis, follow me here on Instagram!