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KALE, BACON, & BLACK OLIVE EGG PIE – paleo recipe
Stav Kogan

KALE, BACON, & BLACK OLIVE EGG PIE

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Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1/3 lb nitrate-free bacon
  • 2 C kale, chopped
  • 1 C black olives, chopped
  • 8 eggs
  • ¼ tsp black pepper
  • 1 prebaked pie crust (optional)

Method
 

  1. 1.
  2. Preheat oven to 350 degrees
  3. 2.
  4. Cook bacon in frying pan over medium heat until crispy, about 10 minutes.
  5. 3.
  6. Remove bacon from the pan and crumble when cooled.
  7. 4.
  8. Add kale to pan with bacon fat, tossing frequently; cook until softened, about 3 minutes (do not allow to wilt entirely; it will cook more in the pie).
  9. 5.
  10. Add crumbled bacon and olives to pan with kale, cook 2 minutes until warmed through and well combined.
  11. 6. Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not.
  12. 7.
  13. Beat eggs in bowl with pepper.
  14. 8.
  15. Pour egg mixture over vegetables.
  16. 9.
  17. Cover edges of pie crust with aluminum foil or pie crust protector.
  18. 10.
  19. Bake in 350-degree oven for 25-30 minutes; remove once the top becomes a light golden brown.

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