Beloved Greens Quiche

By • March 9, 2011 • 24 Comments



Author Notes: I could not think of anything more Southern than doing a quiche with collard greens. What a great late winter vegetable. I think this is the last month they will be at the farmer's market and in my local supermarket. Sad to see them go, along with the turnip and mustard greens. So I wanted to pay tribute to my loved greens. The collards are accompanied by crispy bacon and a sophisticated touch of Gruyere, but the familiar taste of cheddar. Regardless of the accompanying flavors, the greens really stand out in this recipe. Go big green! - Table9

*Photo by my dear friend at www.RaMellRoss.com
Table9

Food52 Review: Table9 has created a really lovely quiche and one that surprised me with how easy it was to put together. There were so many strengths at play in this dish, from sprinkling the gruyere on the crust first, to the tasty combo of collards and bacon, to the simple and clear recipe instructions, that it's hard to isolate just one. Serve it with a simple green salad for lunch or dinner, or as a stand-alone for breakfast. - TiggyBeeTiggyBee

Serves 8

Filling

  • 3/4 pounds Bacon, Diced
  • 2 cups Collard Greens, De-Stemmed, Cooked and Chopped
  • 1 Small Yellow Onion, Diced
  • 6 Eggs
  • 2 cups Heavy Whipping Cream
  • 4 ounces Gruyere, Shredded
  • 2 ounces Sharp Cheddar, Shredded
  • Pinch of Nutmeg
  • Salt & Pepper to Taste

Crust

  • 1 Cup plus 3 Tablespoons All-Purpose Flour
  • 6 tablespoons Cold Unsalted Butter, Cubed
  • 1 Large Egg, Beaten
  • Pinch of Salt
  1. In a food processor, combine the flour, butter and salt until the mixture is crumbly.-this should only take a few pulses. Add the egg, and pulse a few more times until the dough resembles little peas.
  2. Remove dough from processor and shape into a ball. Wrap in plastic wrap and refrigerate for one-hour. When chilled, remove dough and roll out onto a lightly floured work-surface. Roll out the dough to be 2" larger than the size in inches of your quiche pan.
  3. Fit dough into the quiche pan, remove excess and prick with a fork all over and then refrigerate for 30 minutes before baking. Preheat oven to 350 degrees.
  4. In a skillet, over medium-low heat cook diced bacon until crisp. Remove bacon and drain. Pour out the bacon grease and add the diced onion to the same pan. Cook onions until soft and transparent. Add the bacon and collards to the onion pan. Toss to combine.
  5. In a medium bowl, whisk the eggs and add in whipping cream, nutmeg and salt & pepper. Add the bacon mixture. Stir to combine.
  6. Remove crust from refrigerator. Sprinkle shredded Gruyere and cheddar as the bottom (first) layer in the crust. Pour in the cream mixture and spread evenly.
  7. Bake quiche for 40 - 55 minutes until set. Remove and let cool for 10 minutes. Slice and serve!
Jump to Comments (24)

Comments (24) Questions (1)

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Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

We simply don't get a lot of collard greens up here in the North country. Others have asked about spinach, which sounds very good to me, but how about chard of any color? This just looks too good to pass up for want of the correct greens.

My_love-1

about 3 years ago Table9

Chard of any color would work. You could use kale as well. Any green will work in this dish and be delicious.

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over 3 years ago jane mcmillan

I dislike collards, would spinach do as well in a subsitution. Must be a Yankee thing.

My_love-1

over 3 years ago Table9

That is funny jane, yes it must be a yankee thing.ha. Absolutely, any type of greens including kale, spinach, turnip, etc. would work wonderful in this recipe. Hope you have a chance to try it!

Steve_dunn02

over 3 years ago Oui, Chef

This dish sounds quite fabulous, and is now saved in my recipe box for use soon. - S

My_love-1

over 3 years ago Table9

Thanks so much Oui, Chef! Hope you have a chance to try it.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! Glad you chose this one. :)

My_love-1

over 3 years ago Table9

Thanks fiveandspice. I truly love this quiche!

Cakes

over 3 years ago Bevi

I love this! I would imagine that kale would also be okay to use? I love kale in a Caesar salad.

My_love-1

over 3 years ago Table9

Really any green would be beautiful in this dish. Kale especially would be fabulous! Let me know if you try it.

Me

over 3 years ago wssmom

I'm so glad you included this recipe! I loved first time around so much!

My_love-1

over 3 years ago Table9

It really is one of my favorites. My beau asks me to cook it constantly....thanks so much.

Me_by_barbara_tyroler

over 3 years ago Nora

I think the pecans in the crust would be great with collards. Southern upon southern--ummm.

My_love-1

over 3 years ago Table9

It really is so delicious with it! Hope you have a chance to try it.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Ooh, I love collards too! Looks wonderful!

My_love-1

over 3 years ago Table9

Thanks fiveandspice!

Me

over 3 years ago wssmom

Working on something similar to be submitted tonight (I adore collard greens!!!!) yours sounds AMAZING!

My_love-1

over 3 years ago Table9

Great! Cannot wait to see it!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Beautiful tart, Table9. One technical question. In step 1 you say: combine the flour, pecans, butter and salt until the mixture is crumbly. But there are no pecans in the tart crust ingredients. Did you mean to put pecans in the crust?

My_love-1

over 3 years ago Table9

Sorry about that drbabs, no this crust does not have pecans in it. Sorry, my Clementine Tart does and I use the same recipe for this one just without the pecans. Thanks for catching that error.

Summer_2010_1048

over 3 years ago Midge

Gorgeous. Saving it for sure.

My_love-1

over 3 years ago Table9

Thanks Midge! And congrats again on your win, lovely!

Me

over 3 years ago TheWimpyVegetarian

I love collard greens! This tart looks really so good - I've added it to the list of tarts I want to make!! So many tarts; so little time :-)

My_love-1

over 3 years ago Table9

Thanks ChezSuzanne! I know what you mean...