Using up the pantry…

Weeknight Salmon and Kale Pie

The day before I go grocery shopping each week, I look in the cupboard and sigh… I’m out of everything! No problem, there is always a pie crust in the freezer, eggs in the fridge and a can of salmon in the pantry. Voilà! Here’s a fast and delicious weeknight supper that is bound to please.

WEEKNIGHT SALMON & KALE PIE

1 Tenderflake® Deep Dish Pie Crust, 9″, thawed

5 eggs (I like Naturegg® Omega 3)

1/2 cup 10% cream

1/2 cup 1 % milk

1 Tbsp Dijon mustard

1/4 tsp nutmeg

1/4 tsp salt

1/8 tsp pepper

1/4 tsp dried tarragon

2 green onions, finely chopped

1 can Sockeye Salmon, bones and skin removed

1 cup cheese (Parmesan, Cheddar, Asiago – whatever you have), grated

3/4 cup Cookin’ Greens® frozen chopped kale (or use fresh kale and sauté to soften)

 

Pre-bake pie shell for 8 minutes. If puffed, prick a few times with a fork.

In a small bowl, beat eggs, cream, mustard and spices. Set aside.

Sprinkle green onions, salmon, cheese and kale in bottom of pie shell. Pour egg mixture over top, do not over-fill. Bake at 400 degrees F for 40 to 45 minutes until set and golden brown. Enjoy!

 

 

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