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Brussels Sprouts Kale And Corn Pie

Brussels Sprouts Kale And Corn Pie for Ultimate Comfort Food

Enjoy the comforting flavors of Brussels Sprouts Kale And Corn Pie, a delicious vegetarian dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Brussels Sprouts Shredded, can substitute with shredded cabbage
  • 2 cups Kale Chopped, can substitute with spinach
  • 1 cup Corn Frozen, thawed and drained
  • 1 medium Onion Optional, can substitute with leeks
  • 1 cup Cream Optional, can replace with half-and-half or plant-based milk
Crust
  • 1 package Pie Crust Store-bought or homemade

Equipment

  • Oven
  • Skillet
  • Pie Dish
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat oven to 375°F (190°C) to ensure even baking.
  2. In a large skillet, heat oil over medium heat. If using, sauté onion until translucent, about 5 minutes.
  3. Add Brussels sprouts and kale; cook until softened, about 8-10 minutes. Stir in corn and season with salt and pepper.
  4. Roll out pie crust on a floured surface to fit a 9-inch pie dish, about 1/8-inch thick.
  5. Spoon vegetable filling into pie crust. Optionally, add a top crust and seal edges.
  6. Bake for about 40 minutes until crust is golden brown and filling is bubbling.
  7. Let cool for 10 minutes before serving to allow filling to set.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 60mgCalcium: 60mgIron: 2mg

Notes

Ensure frozen vegetables are thawed to prevent a soggy crust. Store leftovers in an airtight container for up to 3 days.

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