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| COLLARD-GREEN QUICHE | |
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1 (9 inch) unbaked pie crust 4 lg. eggs, room temperature 1 c. half and half 1/2 tsp. salt 1/2 tsp. ground black pepper 1 tsp. diced oregano 1/3 c. finely chopped onion 1 c. shredded mild cheddar cheese 2 c. chopped cooked fresh, frozen (or leftover) collard greens, squeezed dry 1/2 c. chopped mushrooms 1/2 c. chopped bell pepper Heat oven to 350 degrees. Bake pie crust about 8 minutes, set aside. In large bowl, lightly beat eggs, half and half, salt, pepper, oregano and onion, set aside. On bottom of crust, sprinkle 1/2 cup cheese. Add greens, mushrooms, bell pepper. Pour egg and veggie mixture into crust, sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted in center comes clean. Let stand approximately 10 minutes before cutting. | |
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recipe reviews #96385
Marina (North Carolina) says:
Delicious! Not being a huge fan of collard greens, but having some left-overs, I decided to try out this recipe. It was very good! For a lighter version, I used 2% milk instead of the half and half, which worked just as well. The mushrooms and bell peppers added a little something special to this quiche. I'll definitely make it again!
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