Goat Cheese Corn Pie (gf) Recipe

Prepare the Pecan Crust

In a mixing bowl, combine chopped pecans, melted butter, and a pinch of salt. Press the mixture into the bottom and up the sides of a pie dish. Bake at 350°F (175°C) for 10 minutes until slightly golden.

Prepare the Spinach Cream

In a skillet, sauté chopped spinach in a little olive oil until wilted. Blend with 1/2 cup of goat cheese and a pinch of salt to create a smooth spinach cream.

Cook the Mushroom and Tomato Sauce

In the same skillet, add sliced mushrooms and cook until browned. Add diced tomatoes and white wine, simmer for 5-7 minutes until the sauce thickens. Stir in chopped Swiss chard and season with salt and pepper.

Assemble the Pie

Spread the spinach cream over the baked pecan crust. Layer roasted corn on top, followed by the mushroom and tomato sauce. Crumble the remaining goat cheese over the top.

Bake the Pie

Beat the eggs and pour them over the assembled pie. Bake in the oven at 350°F (175°C) for 30-35 minutes, or until the eggs are set and the top is golden.

Serve

Let the pie cool for a few minutes before slicing. Serve warm.