Kale and Red Onion Pie

Preheat the oven to 175ºC.

In a food processor, place the rice flour, quinoa flour, sour powder, 1 teaspoon of salt, coriander, 1 egg white, butter and water at medium high speed, process for 20 seconds. Remove and knead a little with your hands, forming a ball.

Place the dough in a non-stick pan and spread it out with your hands so that it has an even layer.

Bake for 15 min.

In a large frying pan, place the oil, the onion in very thin slices and the finely chopped garlic and, over medium heat, cook for 5 min, stirring occasionally.

Remove 10 leaves from the cabbage stalks, wash them well and, after draining and drying, place them in the frying pan together with the refuse. Season with salt, pepper and chili (optional) chopped to taste. Cover and, over low heat, cook for 10 min, stirring occasionally.

Meanwhile, with a fork or a magic wand, beat the 4 eggs, the milk and half the emmental cheese (or another of your choice).

Remove the pie base from the oven and pour the cabbage mixture, spreading it evenly across the base.

Then pour the egg mixture and finally the rest of the cheese.

Bake for about 20 min or until golden.

It can accompany with a salad of lettuce and cherry tomatoes seasoned to taste.