Brussels Sprout, Kale and Corn Pie

 With Thanksgiving less than a week away I’m sure all of your menus are pretty much planned and now the cooking and prepping begins!

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.

 Roll out your dough, then pre-cook it for 7 minutes until set using pie weights.

 Saute the brussels sprouts and kale until they start to wilt, adding them in raw is not good, then crisp up your leeks or onion.

Then a mixture of  grated parmesan or romano and a shredded cheese of your choice, maybe a fontina or chedder, something that melts nice, I had a package of Gruyere that I wanted to use up.

After the piecrust is precooked add all the sauteed veggies, top with the cheese and pour on the eggy custard.

 I like to reserve some of the veggies to place on top after you add the custard and cheese because it tends to cover everything up.

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!

Brussels Sprout, Kale and Corn Pie

 

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Ingredients

• 1 9" piecrust, homemade or store-bought
• 3 cups of slightly cooked and wilted brussels sprouts
• 3 leaves of kale cut chiffonade style sauteed, slightly cooked and wilted down
• ½ cup, frozen corn,
• 1 small leek, or onion, sauteed and caramelized
• 1 garlic clove, minced
• 3 branches of fresh thyme
• 1 cup of shredded cheese, Gruyere, fontina or chedder
• ⅓ cup grated parmesan or romano
• 3 whole eggs
• 1¼ cup of heavy cream or half and half
• olive oil
• salt and pepper to taste

Instructions

1. Heat oven to 400 degrees, roll out piecrust and place into a 9" pie plate that has been brushed with olive oil.
2. Add a piece of parchment on top and some pie weights, or dry beans. Place on a baking sheet and cook for 7 minutes, then remove and cool and reduce oven to 375.
3. Saute the brussels sprouts, kale just until it starts to wilt, you could add the frozen corn also, then let it cool down.
4. Saute the leek, garlic and thyme in a drizzle of olive oil until nicely golden, let cool, then mix all the veggies together.
5. Whisk up the eggs, the grated cheese and the heavy cream together.
6. Arrange all the veggies on the precooked and cooled piecrust, reserve some for top after egg mixture is poured.
7. Sprinkle the shredded cheese on top.
8. Pour the egg custard all around.
9. Place some of the reserved veggies on top.
10. Bake for 40 to 45 minutes, let it cool down, then cut.

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