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Collard Greens and Turkey Quiche
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Prep Time:
35 minutes
Total Time:
1 hour 40 minutes
Transform leftover poultry into a delicious Southern egg creation.
Ingredients:
  • 12 large collard green leaves
  • 1 cup water
  • 2/3 cup chopped cooked turkey or chicken
  • 1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
  • 2 eggs
  • 1 cup whipping (heavy) cream
  • 1/8 teaspoon pepper
  • 1/4 cup firm butter or margarine
  • 2 tablespoons shortening
  • 1 egg, slightly beaten
  • 1 to 2 tablespoons cold water
Instructions:
  • Preheat oven to 350°F. Rinse collard green leaves and trim off the long stems. Remove thick stems. Bring water to a boil in a 2-quart saucepan. Boil leaves for 3 minutes until slightly softened, then drain. Pat dry with paper towels and flatten. Chop collard greens.
  • Combine flour and 1/4 teaspoon salt in a small bowl. Use a pastry blender or two knives to cut in butter and shortening until mixture resembles coarse crumbs. Stir in egg and cold water until a ball of pastry forms. Flatten the pastry into a disk, then roll it out between sheets of waxed paper. Transfer the pastry to a 9-inch pie plate or quiche pan, pressing the edges with a fork for decoration.
  • Layer collard greens and turkey in the pie shell. Sprinkle 1 cup of cheese over the filling. In a small bowl, whisk together eggs, whipping cream, 1/2 teaspoon salt, and pepper until smooth. Pour the mixture into the pie shell and top with the remaining 1/2 cup of cheese.
  • Bake the quiche for 40 to 45 minutes or until a knife inserted in the center comes out clean. Allow it to stand for 20 minutes, then cut into wedges and store covered in the refrigerator.

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