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
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
Collard Greens, De-Stemmed, Cooked and Chopped
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.
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.
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.
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.
In a medium bowl, whisk the eggs and add in whipping cream, nutmeg and salt & pepper. Add the bacon mixture. Stir to combine.
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.
Bake quiche for 40 - 55 minutes until set. Remove and let cool for 10 minutes. Slice and serve!