Get ready to transform your vegetable game with this mouthwatering Brussels Sprout Kale Corn Pie that's about to become your new comfort food obsession! Imagine a golden, flaky crust hugging a vibrant medley of caramelized brussels sprouts, tender kale, and sweet corn, all nestled in a creamy egg custard. This isn't just another vegetable dish - it's a flavor explosion that will make even the pickiest eaters ask for seconds. Whether you're a veggie lover or someone trying to sneak more greens into your diet, this pie is your delicious secret weapon.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups brussels sprouts, halved
- 2 cups kale, chopped
- 1 cup corn, fresh or frozen
- 1 onion, diced
- 2 cloves garlic, minced
- 3 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with cooking spray or butter.
- Roll out the pie crust and carefully transfer it into the prepared pie dish, crimping the edges decoratively and trimming any excess dough.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add halved brussels sprouts to the skillet and cook for 5-6 minutes, stirring occasionally until they begin to caramelize.
- Stir in chopped kale and corn, cooking for another 2-3 minutes until the kale wilts slightly. Remove from heat and let the vegetable mixture cool for 5 minutes.
- In a separate mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Spread the vegetable mixture evenly across the pie crust.
- Pour the egg and milk mixture over the vegetables, ensuring even distribution.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let the pie cool for 10-15 minutes before slicing and serving.
- Garnish with fresh herbs like parsley or chives if desired, and serve warm.
Tips
- Caramelization is Key: Take your time sautéing the brussels sprouts to develop deep, rich flavors. The golden-brown edges will add incredible depth to your pie.
- Fresh vs. Frozen: While the recipe works with both fresh and frozen corn, fresh corn will give you the most vibrant taste and texture.
- Prevent a Soggy Crust: To keep your pie crust crisp, consider lightly pre-baking (blind baking) the crust for 10 minutes before adding the filling.
- Let It Rest: Always allow the pie to cool for 10-15 minutes after baking. This helps the filling set and makes slicing much easier.
- Customize Your Herbs: Experiment with fresh herbs like thyme, rosemary, or chives to add an extra layer of flavor to your pie.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 100mg
