If I had a dime for each time I’ve screwed up a magazine recipe, I’d probably have almost twelve dollars.
Let’s just say my finished product never ends up looking quite as good as the professional photo in the magazine.
But last Saturday, I got close. Really close. I’m proud to present, my first attempt at ‘Green Herb and Goat Cheese Pie with Potato Crust’ from this month’s issue of Shape magazine.
Not bad, eh?
Although if I’m being perfectly honest, the recipe probably turned out so well because I didn’t actually make it by myself. After noticing the phrase “Goat cheese pie” (ummm…yes, please!) while quickly flipping through pages, I decided to host an impromptu “potbrunch”.
Relax, it’s not a weed smoking brunch.
Think of it as potluck meets baking party. All of my friends from CrossFit were responsible for brining one of the ingredients over to my place after our Saturday morning workout. We all prepped, assembled, and baked the pie together.
I was responsible for making/refilling coffee.
(Like I said, this is probably why the recipe turned out so well.)
Scott — initially skeptical that we were making a “diet recipe from some girlie magazine” enjoyed the meal so much, he’s requested I bake it again this weekend. We’ll see how successful I can be when left to my own devices.
Want to try it out with me? The recipe is simple, healthy, and perfect for a lazy weekend breakfast. Here’s how to do it:
Shape’s Green Herb and Goat Cheese Pie with Potato Crust
- 12 ounces Swiss chard
- 8 ounces curly kale
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- 1.5 pounds Yukon Gold potatoes
- 2 tablespoons butter
- 8 eggs
- 1/4 cup heaving whipping cream
- 1/2 teaspoon sea salt
- 4 ounces goat cheese
- Preheat oven to 375
- Melt butter in a 10-inch baking skillet over low heat. (We used a cast iron skillet, and it worked beautifully.) Make sure the bottom and sides of the pan are coated.
- Slice the potatoes (with the skins on) into super thin slices. You can use a knife, or do like we did, and bust out the mandolin slicer. (I make someone else do this part as I’m prone to slicing my fingers open.)
- Place the potatoes in the pan on top of the melted butter. Overlap them by about half an inch, covering the bottom and sides of your baking dish. This will be your crust.
- Remove the stems from the kale and Swiss chard and chop into medium size pieces. Toss the chopped up greens with the thyme and parsley. (I went out and purchased fresh thyme and parsley for this recipe, and then forgot to add them. FML.)
- Press the green mixture firmly into the bottom of the potato crust.
- Beat the eggs, salt and heavy cream. Pour on top of the greens.
- Sprinkle the top with goat cheese. Bake for 40-45 minutes.
- Allow pie to rest for 5 minutes before slicing into 8 wedges.
Nutrition per serving: 241 calories, 14g fat (7.5g saturated), 18g carbs, 13g protein, 3g fiber, 422mg sodium
I hope you love this recipe as much as my friends and I did. The buttery potatoes for a crust? Brilliant. And let’s be honest…everything is better with goat cheese.
Also, I highly suggest picking up this month’s issue of Shape if you don’t already have a copy. They had so many amazing looking recipes, especially in the Cinco de Mayo inspired feature. Black bean tostadas and mango guacamole? I can’t wait to
whip those up beg Scott to make them for me.