Weeknight Salmon and Kale Pie

Using up the pantry with delicious 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.

Salmon-&-Kale-Pie_1 Salmon-&-Kale-Pie_2

Weeknight Salmon and Kale Pie
  • 1 Tenderflake® Deep Dish Pie Crust, 9", thawed
  • 5 eggs (I like Naturegg® Omega 3)
  • ½ cup 10% cream
  • ½ cup 1 % milk
  • 1 Tbsp Dijon mustard
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ¼ 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
  • ¾ cup Cookin' Greens® frozen chopped kale (or use fresh kale and sauté to soften)
  1. Pre-bake pie shell for 8 minutes. If puffed, prick a few times with a fork.
  2. In a small bowl, beat eggs, cream, mustard and spices. Set aside.
  3. Sprinkle green onions, salmon, cheese and kale in bottom of pie shell. Pour egg mixture over top, do not over-fill. Bake at 400ºF for 40 to 45 minutes until set and golden brown. Enjoy!



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