It’s easy to overdo it at Christmas. But instead of throwing away your leftover you can transform them into a delicious meal. Here’s our recipe for a gluten-free pie using Christmas leftovers.
Preheat the oven to 225°C. Line a pie dish with the gluten-free pastry. Prebake in the oven for 5 minutes. Meanwhile, fry the kale until soft in a little rapeseed oil.
Lower the oven temperature to 175°C. Distribute the ham, kale, and tomatoes in the gluten-free pie case. Whisk together the eggs, cream, and plenty of black pepper. Add the cheese. Pour in the mixture and bake the gluten-free pie for around 25 minutes.