Purple Potato-Crusted Kale and Egg Breakfast Pie

I got such a good laugh recently out of an article in a magazine that had a baked egg & cheese pie with a potato crust, because the article was entitled "Slice of Heaven."  Are you kidding me?  So cheesy.  All I could think of was this so-bad-it's-good Youtube video.  Its this dude's Christmas List in a rap and one of the items is described as follows:

"Item number 7, its like a bite of heaven, I could prob'ly eat like ten or eleven.  Checked up in my stocking, and guess what I found?  A brand new box of Betty Crocker Fudge Brownies!"

Yep, that's Froggy Fresh for you :)


Anyway, when I recovered from laughing and tried to take the recipe seriously, I decided to make my own version for me and Jack's weekend bruncheon.  Here's what happened--

INGREDIENTS

  1/2 a bunch of red or dinosaur Kale- washed, patted-dry, stems removed, chopped
  1/4 c chopped Herbs- parsley or rosemary would probably be the most logical, but we used cilantro which was tasty too!
  2/3 a little mesh bag of Purple Potatoes (about half a pound or 1 cup)- scrubbed and sliced thin on a mandolin...otherwise they won't cook through!
  4 Eggs
  1/2c Egg Whites
  1/4 c Dairy-- we used plain kefir, you could also use milk or heavy cream
  1/4 c (more or less) of Feta Cheese or Goat Cheese
  Desired seasoning, including a splash or Sriracha chili sauce and Minced Garlic


DIRECTIONS

• Preheat over to 375, use coconut oil or another oil to grease a medium-sized gratin dish.
• If you use larger potatoes, overlap them around the edges and bottom of the dishes.  Or, if your potatoes are small and/or you have a life, just spread them around and make sure you can't see the bottom of the pan.
• Season potatoes with a little salt & pepper.

• Press the washed/trimmed/chopped kale into the dish, it should be pretty darn full of kale.

• In a separate bowl, whisk together eggs, egg whites, and milk.
• Season this mixture with herbs and spices, as you desire-- I used 1/4 c chopped cilantro, 3T minced garlic, a generous splash of Sriracha chili sauce, 1/2t cumin, 1/2t curry powder, and dashes of salt/pepper/cayenne powder.
• Pour over the kale and potatoes already in the dish.  You make not use ALL of the egg mixture, but use as much as you can.
• Dollop the cheese evenly over the top.

• Bake about 40 minutes, until the center does not wobble when you move the dish.
• Allow to rest a few minutes, slice and serve.

I used a medium-sized gratin dish, which produced about 4 good servings.  If you double the recipe, use a dutch oven.  The original recipe called for goat cheese, which would probably have been better, but I only had feta on hand, plus it kinda went with my Middle Eastern seasonings.