This is a really easy and light pie for lunch or a quick dinner. In the oven the egg, kale and cheese mixture puffs up inside its golden pastry shell. Some sliced red tomatoes tossed with red wine vinegar and a little thinly sliced red onion would be a pretty great side dish, if you’re looking for one.
Sophie is a Sydney-based editor and writer with a career that spans food, travel and culture publishing. Previously of Gourmet Traveller WINE magazine and a contributor to ELLE Australia, the Australian Gourmet Traveller Australian Restaurant Guide and Alphabet Journal, Sophie currently the... Read Full Bio