I love breakfast. In fact, we grew up having breakfast for dinner on a regular basis and those were my favourite nights! Fast forward to my adult life and zero has changed, breakfast is still my jam. Do you want to know what else is up my alley these days? One dish meals!
I was doing my regular shop at Nature’s Fare Markets last week and grabbed the most beautiful bunch of kale along with a wedge of my favourite local grass-fed gouda cheese from Grass Roots Dairy. I wanted to do something a little different so I decided to put a spin on my quiche recipe and make this absolutely delicious and completely gluten-free breakfast skillet pie.
Packed with kale and surrounded with a crispy layer of shredded hash-brown potatoes that cook up perfectly in a cast iron pan (I used a 10.5” cast iron pan for the dish), this one is a serious crowd pleaser! Since we have a few family members that have celiac disease I love that it is also gluten-free!
- 4 c. shredded potato* (medium grater size)
- 1 tsp. salt
- 1 egg, beaten
- ½ tsp. ground black pepper
- 4 Tbsp. extra virgin olive oil, divided
- 1 small onion, finely diced
- 4 c. loosely packed chopped kale leaves
- 1 ½ c. grated medium gouda cheese, divided
- 8 cage-free eggs, well beaten
- 1 c. 18% cream
- salt and pepper to taste
- chopped parsley for garnish (optional)
*Russet potatoes are the best variety for this dish, no need to peel them
- Preheat the oven to 400 F.
- Combine the shredded potato with the salt in a fine sieve or colander and let it drain for at least an hour. Press the extra water out of the potatoes and press between a clean dish towel or paper towel to remove the last bit of water. Place the potatoes in a medium bowl and add the egg and the pepper. Mix well and set aside.
- Using a pastry brush, brush 2 tablespoons of the olive oil to generously coat a cast iron pan. Press the potato mixture along the bottom and the sides of the pan to evenly cover it. Bake until the edges are golden brown, approximately 30 minutes. Remove from the oven, reduce the heat to 375 F, and set aside.
- While the potato crust is cooking, whisk the eggs together with the cream in a large bowl. Season with salt and pepper and set aside.
- In a large frying pan, heat 2 tablespoons of olive oil over medium high heat and add the onion, stirring until it is fragrant and transparent, about 3-4 minutes. Add the kale and continue to stir until the kale is wilted but still bright green, approximately 2-3 minutes. Set aside.
- Once the potato crust has been removed from the oven, sprinkle 1 cup of the grated gouda evenly along the base, spread the kale mixture on top and pour the egg mixture over it all. Bake until the egg layer is a light golden brown is set (doesn’t jiggle when moved), around 30 minutes. Sprinkle the remaining gouda over the egg mixture and broil until the cheese is golden brown, around 2 minutes. Sprinkle with the parsley if desired and serve.
Thank you so much to Nature’s Fare Markets for sponsoring this post!