Kale and Swiss Cheese Pie with Pasta Crust
(from Wisconsin Local Foods Journal)

Pence Lake Photo Studio
Servings: 8-10
Who ever heard of a pasta crust? We have, and we like it a great deal. Bound with eggs and baked until set, it is the base for a savory pie made with Swiss Cheese and frost-sweetened kale. Feel free to add a little bacon or ham for extra heartiness.
 
2 tablespoons butter, plus a little for the baking dish
8 ounces thin spaghetti, broken into thirds
1/4 cup shredded Parmesan
6 large eggs, divided
1 tablespoon olive oil
1/4 cup finely chopped shallots
8-10 ounces fresh kale, stems removed
4 ounces Swiss, shredded
1/2 cup chopped ham or cooked bacon (optional)
1/3 cup milk
1/8-1/4 teaspoon red pepper flakes
Salt and pepper
 
Heat oven to 350 degrees. Butter an 8-by-12-inch baking dish. Cook spaghetti in lots of salted boiling water until tender. Drain, place in a bowl, and stir in butter and Parmesan. Let pasta cool down for a few minutes. Beat 2 of the eggs and stir them into the pasta. Place the mixture in the baking dish and press it all over to even it out. Cover with foil and bake 13 minutes. Set the crust aside.
 
Heat olive oil in a large skillet or pot, add shallots, and cook until tender. Add kale and stir over heat until wilted. Remove from heat, let kale cool down a bit, and then coarsely chop it. Beat remaining 4 eggs and add to kale along with the cheese, ham or bacon (if you are using either one), milk, and red pepper flakes. Add salt and pepper to taste and mix well.
 
Spread filling over crust. Cover again with foil. Bake 40 minutes. Uncover and bake another 5 minutes. Let the pie stand 10 minutes before serving.