Make Ahead

Collard Greens Quiche

March  9, 2011
3 Ratings
  • Serves 8
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 —Table9

Test Kitchen Notes

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. - TiggyBee —TiggyBee

What You'll Need
  • Filling
  • 3/4 pound 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!

See what other Food52ers are saying.

  • boulangere
  • jane mcmillan
    jane mcmillan
  • Oui, Chef
    Oui, Chef
  • fiveandspice
  • Bevi

30 Reviews

MizDeb January 2, 2020
I made half the recipe tonight and it filled my pie dish. Looking forward it enjoying it later.
Pam January 11, 2018
Does the crust need to be prebaked?
seeabigail January 4, 2018
any recommendations on a substitute if i wanted to make this quiche minus the bacon?
Tom January 7, 2018
I assume ham is a no-go? Turkey bacon? Veggie bacon? Both poor substitutes in my opinion but doable.
Shortrib December 8, 2015
Killer quiche! Who knew quiche could still be exciting? I used kale (boerenkool here in NL) and I swapped parmesan for cheddar which isn't commonly found here. Creamy and absolutely delicious, with a lovely cheesy bottom layer.
boulangere August 29, 2011
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.
Table9 August 29, 2011
Chard of any color would work. You could use kale as well. Any green will work in this dish and be delicious.
jane M. April 29, 2011
I dislike collards, would spinach do as well in a subsitution. Must be a Yankee thing.
Table9 April 29, 2011
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!
Oui, C. April 28, 2011
This dish sounds quite fabulous, and is now saved in my recipe box for use soon. - S
Table9 April 28, 2011
Thanks so much Oui, Chef! Hope you have a chance to try it.
fiveandspice April 28, 2011
Yay! Glad you chose this one. :)
Table9 April 28, 2011
Thanks fiveandspice. I truly love this quiche!
Bevi April 27, 2011
I love this! I would imagine that kale would also be okay to use? I love kale in a Caesar salad.
Table9 April 28, 2011
Really any green would be beautiful in this dish. Kale especially would be fabulous! Let me know if you try it.
wssmom April 27, 2011
I'm so glad you included this recipe! I loved first time around so much!
Table9 April 28, 2011
It really is one of my favorites. My beau asks me to cook it constantly....thanks so much.
Nora March 17, 2011
I think the pecans in the crust would be great with collards. Southern upon southern--ummm.
Table9 March 24, 2011
It really is so delicious with it! Hope you have a chance to try it.
Nancy D. August 8, 2017
Um, "the pecans in the crust"? I just looked again, there's no mention of pecans anywhere in the crust OR the filling!
fiveandspice March 10, 2011
Ooh, I love collards too! Looks wonderful!
Table9 March 10, 2011
Thanks fiveandspice!
wssmom March 10, 2011
Working on something similar to be submitted tonight (I adore collard greens!!!!) yours sounds AMAZING!
Table9 March 10, 2011
Great! Cannot wait to see it!
drbabs March 10, 2011
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?
Table9 March 10, 2011
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.
Midge March 10, 2011
Gorgeous. Saving it for sure.
Table9 March 10, 2011
Thanks Midge! And congrats again on your win, lovely!
TheWimpyVegetarian March 10, 2011
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 :-)
Table9 March 10, 2011
Thanks ChezSuzanne! I know what you mean...