Buckwheat Pie with Kale and Mushrooms - Lakeside Natural Medicine

Natural Health and Wellness for the Whole Family

Buckwheat Pie with Kale and Mushrooms

BySarah Axtell, ND November 11, 2016

Buckwheat is rich in minerals (particularly magnesium), vitamins, and antioxidants. In fact, when compared to quinoa, buckwheat has almost 10 times more antioxidants. Like quinoa, buckwheat is not actually a true grain, but it is a seed rich in protein. Buckwheat is considered a complete protein, particularly rich in the amino acid, lysine. Lysine has been shown to have an inhibitory effect on replication of the Herpes virus, which is good news for those of you that suffer from cold sores (HSV1) or genital herpes (HSV2).

Buckwheat is a misnomer as it does not actually contain wheat. It is gluten-free!index

I like to use buckwheat flour in baked goods. You can find it in the bulk section at your local health food store. Bob’s Red Mill also makes a good buckwheat flour.

Buckwheat Pie with Kale and Mushrooms

This pie is like a hearty quiche- filling, warming and comforting. Serves 8.


  • 2 Tbsp coconut oil
  • 1 lb cremini mushrooms, quartered
  • 3 cups kale, chopped
  • 1 cup coconut or almond milk, unsweetened
  • 3 eggs
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1 cup goat Gouda cheese, grated (I get this at Trader Joe’s)


  • 2 cups buckwheat flour
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1 egg
  • 1/4 cup cold water

1.To make Filling: Heat coconut oil in a Dutch oven or large skillet over medium heat. Add mushrooms and kale and saute 10-12 minutes. Set aside and allow to cool to room temperature.

2.Preheat oven to 350 degrees F. Grease a pie pan.

3.To make Dough: Whisk together buckwheat flour and salt in a large bowl. In a separate bowl, whisk together olive oil, egg, and 1/4 cup cold water. Stir oil mixture into flour mixture until smooth dough forms. Press dough into greased pie pan. Prick bottom with fork.

4.Whisk together coconut/almond milk, eggs, salt, pepper and nutmeg in a bowl.

5.Spread cooled mushroom and kale mixture in crust, sprinkle with cheese, and pour milk-and-egg mixture over top. Bake 35-40 minutes or until filling is set.



Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.

Sign up for our newsletter: