Ham & Collards Quiche

Name: Ham & Collards Quiche
Ingredients: 1 sheet refrigerated pie pastry; 2 tablespoons olive oil; 1 cup frozen chopped collard greens, thawed and drained; 1 small onion, chopped; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups shredded Colby-Monterey Jack cheese; 3/4 cup cubed fully cooked ham; 6 large eggs; 1 cup 2% milk

11 ingredients

6 steps

Ingredients

1 sheet refrigerated pie pastry
2 tablespoons olive oil
1 cup frozen chopped collard greens, thawed and drained
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Colby-Monterey Jack cheese
3/4 cup cubed fully cooked ham
6 large eggs
1 cup 2% milk

Directions

1

Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Chill while preparing filling.
2

In a large skillet, heat oil over medium-high heat. Add collard greens and onion; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in salt and pepper. Cool slightly; stir in cheese and ham. Spoon into pastry-lined pie plate.
3

In a large bowl, whisk eggs and milk until blended. Pour over top.
4

Bake on lower oven rack until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
5

Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a
6

. Bake as directed, increasing time to 50-60 minutes.