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Kale and Red Onion Pie
Kale and Red Onion Pie

Kale and Red Onion Pie

with egg, brown rice flour, quinoa flour, milk and emmental cheese

I didn't want to stop sharing this recipe because the gluten-free base is not always easy to find. The recipe uses green curly kale, or kale, a very rich kale from a nutritional point of view, with antioxidant characteristics and fibers that are also very important for our body.


60 min

339 kcal

8 doses

Easy

Kale is currently unavailable.

You can replace with gluten-free products

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

80 gr

Red Chili (optional)

to taste

1 hand

4 Tbsp

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

339 kcal

1,418 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

If you do not find kale cabbage, you can substitute Portuguese cabbage or another type of cabbage of your choice.

To Base:

01

Preheat the oven to 175ºC.

02

In a food processor, place the rice flour, quinoa flour, sour powder, 1 teaspoon of salt, coriander, 1 egg white, butter and water at medium high speed, process for 20 seconds. Remove and knead a little with your hands, forming a ball.

03

Place the dough in a non-stick pan and spread it out with your hands so that it has an even layer.

04

Bake for 15 min.

For the filling:

01

In a large frying pan, place the oil, the onion in very thin slices and the finely chopped garlic and, over medium heat, cook for 5 min, stirring occasionally.

02

Remove 10 leaves from the cabbage stalks, wash them well and, after draining and drying, place them in the frying pan together with the refuse. Season with salt, pepper and chili (optional) chopped to taste. Cover and, over low heat, cook for 10 min, stirring occasionally.

03

Meanwhile, with a fork or a magic wand, beat the 4 eggs, the milk and half the emmental cheese (or another of your choice).

04

Remove the pie base from the oven and pour the cabbage mixture, spreading it evenly across the base.

05

Then pour the egg mixture and finally the rest of the cheese.

06

Bake for about 20 min or until golden.

07

It can accompany with a salad of lettuce and cherry tomatoes seasoned to taste.

Note: this recipe is for 8 slices of quiche. An individual serving equals 1 slice.

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