Jan 9 2021
This is a delicious mix between a quiche and a pizza. I read about it somewhere and thought it would be fun to do something along the lines. I found beautiful tomatoes at the farmers market today so that pushed me to try it out. I think the pesto drizzle on top really adds a layer of flavor here!!
Preheat the oven at 375F. Pre bake the crust for 15 minutes before adding the filling. The will ensure a crunchy crust and avoid a soggy bottom. The way I do it is place the dough in the pie dish, line parchment paper and add weights or beans or something and place in the oven.
Meanwhile sauté the kale with the onion and the avocado oil for 5 minutes or until tender.
Whisk the eggs with salt, pepper and the Italian seasoning.
Carefully remove the pie crust from the oven, remove the beans and discard the paper. Add the kale onion mix and pour the eggs on top. Add some slices of both tomato and mozzarella and drizzle the pesto. Return to the oven for 30-35 minutes until cooked through and he cheese is bubbly.
I served this with a balsamic aural salad and toasted pine nuts.