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!