Southern Collard Greens Quiche is full of collards, ham, and cheese. This ultra-savory quiche is quick and easy to make and so delicious.
How To Serve Collard Greens Quiche
Collard Greens Quiche is perfect for New Year’s Day. Eating greens on New Year’s is supposed to bring prosperity in the New year. This quiche is also great to make when you have leftover Easter, Thanksgiving, or Christmas ham. It makes a great brunch, lunch or dinner. I love how versatile quiches are.
Can be served warm, room temperature, or chilled. I like to serve it with a side of fruit salad.
Pie Crust
I like to use a refrigerated pie crust for ease and convenience, but you can use a frozen pie crust or a homemade pie crust. I like this Flaky Pie Crust recipe.
Equipment Needed
- 9-inch Pie Plate
- Pie Shield or Aluminum Foil– the pie crust may start to get too brown. Check after 25 minutes and place a pie shield on it or strips of aluminum foil to cover the edges.
Is This Quiche Spicy?
I use 1/4 teaspoon of crushed red pepper flakes for just a hint of spiciness. For more heat, double the amount of red pepper flakes or use Pepper Jack cheese instead of Colby Jack.
Recipe Tips
You want to use a cold pie crust so fit the pie crust in the pie pan and refrigerate until you are ready for it. A cold pie crust helps keep the pie crust from shrinking and slipping down the sides of the pie pan.
Spinach can be substituted for the collard greens.
Storage
Store in the refrigerator. Leftovers will keep for 5 days.
More Collard Greens Recipes
- Spicy Collard Greens
- Drunkin Collard Greens
- Creamy Chicken and Collard Green Enchiladas
- White Bean and Collard Soup
Collard Greens Quiche
Equipment
Ingredients
- 1 refrigerated pie crust
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 heaping cup frozen chopped collard greens, thawed and excess liquid sqeezed out
- 1 garlic clove, minced
- salt and pepper
- 1 cup diced ham
- 1 1/2 cups shredded Colby Jack cheese
- 5 large eggs, lightly beaten
- 1 cup half-and-half
- 1/4 teaspoon crushed red pepper
Instructions
- Preheat oven to 375 degrees.Unroll pie dough in a 9-inch pie plate and press it to fit the pan. Crimp the edges. Refrigerate until needed.
- Melt butter over medium-high heat in a nonstick skillet.Add onion and cook for 2 to 3 minutes.Add collard greens and garlic and cook for 1 minute. Season with salt and pepper. Let cool.
- In a medium bowl, whisk together eggs, half-and-half, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and crushed red pepper.
- Combine collard green mixture, ham, and cheese in the pie crust.Pour egg mixture into pie crust.
- Bake for 35 to 40 minutes. Check after 25 minutes and if crust is already golden, cover the edges loosley with foil to prevent them from getting too brown.
Not a comment, but a question……Can fresh collard greens be substituted for the frozen ones? The only change to the recipe I can think of would be the baking time.
Yes, but I would saute them first.