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Recipe : Entry # 7867
Sandy Adams
(334) 215-2732
Recipe Title
Crustless Collard Greens Quiche
Recipe Theme
April: Greens
Main Dishes
Marshall-DeKalb EC
4 large eggs, at room temperature
1 cup half-and-half OR milk (unsweetened plain almond milk is a good non-dairy choice)**
½ teaspoon salt (or to taste)*
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon ground oregano OR ½ teaspoon Italian seasoning
1/3 cup finely chopped onion OR ¼ teaspoon onion powder
1 cup shredded cheddar cheese, divided (vegan cheese may be used, as long as it will melt)
2 cups chopped, cooked fresh or frozen collard greens, squeezed dry (great use for leftover collard greens)
½ cup chopped fresh mushrooms OR 1 8-ounce can sliced mushrooms
¼ cup chopped bell pepper (optional, but recommended; the jar variety is fine)
Preheat oven to 350 degrees. Oil a deep-dish pie plate or a large baking dish and set aside. (If using a glass dish, lower oven temperature to 325.) Squeeze as much of the liquid out of the collards as you can. If they’re in large pieces, rough-chop to bite size. In bottom of prepared dish, place greens, mushrooms, peppers and half of the cheese. In large bowl, lightly beat eggs, milk, salt, black pepper, cayenne, oregano and onion or onion powder. Pour egg mixture over greens mixture; sprinkle with remaining cheese. Bake 40 to 50 minutes, or until a knife inserted near center comes clean. Let stand approximately 10 minutes before cutting. Serves 8.
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Cook’s Note: * Optional: omit salt and cayenne; substitute ½ teaspoon Sriracha salt (or to taste). ** You can use half-and-half, cream, milk or a combination.