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Crustless Collard Greens Quiche

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Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 4 large stick
  • 1 cup seedless green or red grapes
  • ½ teaspoon 1 ½ tablespoons sugar
  • ¼ teaspoon of shortening
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon ground ginger
  • 1/3 cup grated lemon peel
  • 1 cup 1 teaspoon salt (to taste)
  • 2 cups red seedless grapes
  • ½ cup delicious apple
  • ¼ cup boneless chicken breasts
Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 4 large stick
  • 1 cup seedless green or red grapes
  • ½ teaspoon 1 ½ tablespoons sugar
  • ¼ teaspoon of shortening
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon ground ginger
  • 1/3 cup grated lemon peel
  • 1 cup 1 teaspoon salt (to taste)
  • 2 cups red seedless grapes
  • ½ cup delicious apple
  • ¼ cup boneless chicken breasts
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Oil a deep-dish pie plate or a large baking dish and set aside
  3. (If using a glass dish, lower oven temperature to 325
  4. ) Squeeze as much of the liquid out of the collards as you can
  5. If they’re in large pieces, rough-chop to bite size
  6. In bottom of prepared dish, place greens, mushrooms, peppers and half of the cheese
  7. In large bowl, lightly beat eggs, milk, salt, black pepper, cayenne, oregano and onion or onion powder
  8. Pour egg mixture over greens mixture; sprinkle with remaining cheese
  9. Bake 40 to 50 minutes, or until a knife inserted near center comes clean
  10. Let stand approximately 10 minutes before cutting
  11. Serves 8
Recipe Notes

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.

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