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Havarti Kale Tomato Pie with Hashbrown Crust

Havarti Kale Tomato Pie with Hashbrown Crust

A savory quiche with a crunchy homemade hashbrown crust, filled with kale, whole cherry tomatoes, havarti cheese and a bit of crispy smoked bacon.

The idea for this “pie” has been floating around in my head for several days, waiting for me to take time to make it. Saturdays are always crazy for us and I wasn’t feeling well yesterday, so it didn’t happen on Sunday either. I totally slept in on Sunday and spent the day lazing about, drinking tea and playing on facebook. I feel better today, though, and I was starving after dropping my kids off this morning … plus I don’t have anywhere I have to be or anything in particular I need to do today, so it seemed like the perfect time to make my savory kale tomato pie.

Havarti Kale Tomato Pie with Hashbrown Crust

It turned out even better than I imagined it would! … I got the hashbrown crust recipe from The Curious Frau. I needed a recipe made with real potatoes, not frozen hashbrowns. I almost bought some frozen hashbrowns to make this pie, but then I looked at the list of ingredients. They should be just potatoes, right, maybe with a little oil and salt added? But there were some suspicious additives in there, so I decided to skip the pre-made hashbrowns and make the crust with my dad’s garden potatoes instead. I’m so glad I did! It turned out perfectly delicious and crisp and wonderful. The cherry tomatoes are from my own little potted tomato plants. I’m a proud tomato mama … I actually grew a few tomatoes of my own this year!

Havarti Kale Tomato Pie with Hashbrown Crust

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 1 pie, about 6 servings

Serving Size: 1/6 of the pie

Havarti Kale Tomato Pie with Hashbrown Crust


  • 3 cups shredded, peeled potatoes (3 - 5 potatoes, depending on how big your potatoes are)
  • 2 Tablespoons cooking oil or bacon fat
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1/2 teaspoon oil or bacon fat
  • 2 cloves garlic
  • 1/4 cup chopped onion
  • 3 cups packed, chopped raw kale greens
  • 1 cup shredded Havarti cheese
  • About 14 cherry tomatoes
  • 1 strip of lowfat bacon, fried crisp, drained, and chopped (optional)
  • 3 eggs
  • 1/2 cup low fat milk
  • 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
  • Freshly ground pepper
  • A dash of nutmeg


  1. Preheat the oven to 425 degrees F. Peel and shred the potatoes, then, in a bowl, toss the shredded potatoes with 2 Tablespoons of cooking oil or bacon fat, 1/2 teaspoon salt and some freshly ground pepper. (If you are using bacon fat, cut down the amount of salt because the fat from the bacon is a little salty already.)
  2. Pour the oiled potatoes into a 9 inch pie pan and pat the potatoes around and up the sides of the pie pan to form an even layer across and up the sides of the pie pan. Bake at 425 for 30 - 45 minutes or until the hashbrowns are golden brown and crispy (at least on the top edges).
  3. While the crust is baking, peel and chop the garlic and, in a small bowl, mix it with 1/2 teaspoon of oil or bacon fat. Wash and chop the kale leaves into small bits, then toss the kale with the garlic and oil and let set for 5 - 10 minutes. (This lets the kale leaves soften a bit before you cook them.)
  4. Heat a frying pan or wok over medium to medium high heat. Add the kale with garlic oil and onion and sautee just until the kale is wilted and bright green. The kale should reduce in size considerably as it cooks as well, so you end up with about 1 1/2 cups of cooked kale. If the crust isn't done yet, remove the kale from the heat and place into a bowl to keep it from over-cooking.
  5. In a separate bowl, whisk together the eggs, milk, Red Robin Seasoning, pepper, and nutmeg.
  6. When the crust is done, spoon the cooked kale mixture into the crust, arranging it fairly evenly to fill the crust. Top with the shredded cheese and sprinkle with bacon (if you're using bacon), then pour in the egg mixture. Set the cherry tomatoes into the cheese, pushing them down gently into the mixture so only the top half of the tomato shows.
  7. Bake at 350 for about 45 minutes or until the quiche is set. Let cool for 5 - 10 minutes before cutting the pie. Serve warm.

Havarti Kale Tomato Pie with Hashbrown Crust

This recipe was shared at Wonderful Food WednesdayCast Party Wednesday, Wednesday Extravaganza, Full Plate Thursday, Frugal Food ThursdayFresh Foods Link UpClever Chicks Bloghop, Strut your Stuff SaturdayEating Inside the Box Greens Party and All my Bloggy Friends.

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10 Responses

  1. I broke up with kale long ago but this looks so good that we might get back together again. 😉 Thanks for sharing this pretty pie.

    November 7, 2012 at 5:47 pm

    • Ann

      LOL Beth that’s funny! (But if you really don’t want Kale in your life, you can always use spinach instead.)

      November 7, 2012 at 10:19 pm

  2. I saw your fresh food wednesday linkup- YUM! especially love the hashbrown crust. I will try this too.

    November 9, 2012 at 8:47 pm

  3. I love the Hashbrown Crust! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    November 10, 2012 at 7:32 pm

  4. what colorful photos! i can feel the delicious rusticness in this dish 🙂 i want some.

    …and any recipe that utilizes kale is a good idea in my books 🙂

    thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal and fresh/real food posts. xo, kristy

    November 11, 2012 at 10:23 am

    • Ann

      I’ve definitely got some more recipes to share this week! thanks again Kristy!

      November 12, 2012 at 8:33 am

  5. Kale is one of my favorite veggies! yum …. Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂

    November 12, 2012 at 9:08 pm

  6. Jackie

    Looking forward to trying this recipe with the homemade hashbrown crust! Is it not necessary to soak the potatoes before cooking? I tried hashbrowns like this before but the recipe required to soak the potatoes and thoroughly dry them (which was tough) before cooking. They turned out tasting ok but looking really gross due to the starchiness.

    April 16, 2014 at 8:26 am

    • Ann

      No, Jackie, I didn’t soak my potatoes first and it worked fine.

      April 16, 2014 at 10:01 pm

  7. This looks amazing too! It would be awesome if you would share this with us! Please add any other recipes to any fruit/veggie category you’d like! Enjoy the harvest!

    June 12, 2014 at 5:28 pm