I’ve been trying to add some culinary excitement to our family meals lately. Nothing super crazy, of course. This week I was thinking about kale and making kale chips. But then I was thinking about other stuff you can put kale into. Somehow, this had me thinking about Easter and ham and leftover ham and what to make with leftover ham. So I give you this quick and easy Kale and Ham Galette recipe. I think you’ll like it- it’s a great option for busy weeknights or those days when you just can’t even stand the thought of cooking a whole meal, especially with leftovers in the fridge!
Kale and Ham Galette
Ingredients:
- Pillsbury Pie shell (in a sheet)
- 1 egg
- ½ cup milk
- 3/4 cup grated white cheddar cheese
- ½ cup deveined and chopped Kale
- 3 slices of thick cooked ham cut into quarters
- Salt & Pepper to taste
- Parchment paper, cookie sheet
Directions:
Preheat oven 350F.
Defrost pie shell at room temperature.
Whisk egg, milk, salt, pepper until combined.
Lay pie shell sheet onto a greased pie plate.
Sprinkle bottom with chopped Kale, lay ham on top as next layer, then cover with grated cheese.
Pour egg mixture into shell until a bit less than full.
Fold edges of pastry inside to make galette shape.
Bake for 15-20 minutes until you can insert a toothpick and golden brown.
Love ham recipes? Try our Maple Glazed Pomegranate Ham or our Ham and Cheese Tater Tot Casserole.
- Pillsbury Pie shell (in a sheet)
- 1 egg
- ½ cup milk
- 3/4 cup grated white cheddar cheese
- ½ cup deveined and chopped Kale
- 3 slices of thick cooked ham cut into quarters
- Salt & Pepper to taste
- Preheat oven 350F.
- Defrost pie shell at room temperature.
- Whisk egg, milk, salt, pepper until combined.
- Lay pie shell sheet onto a greased pie plate.
- Sprinkle bottom with chopped Kale, lay ham on top as next layer, then cover with grated cheese.
- Pour egg mixture into shell until a bit less than full.
- Fold edges of pastry inside to make galette shape.
- Bake for 15-20 minutes until you can insert a toothpick and golden brown.