Collard greens in a quiche? Why not? It works for spinach.

The final item I prepared for our ladies' lunch before we got those sewing machines humming to finish our quilts was the extraordinary Spicy Ham-and-Greens Quiche.

I never had heard of using collard greens in a quiche—spinach, yes; greens, no—but that's the imaginative Southern Living (source of the recipe) for you! Their January issue contained some far-out "tradition-with-a-twist" recipes that gave a fresh, new look at some old standbys. What could possibly be more Southern than a dose of collards and ham inserted into a quiche format? This recipe was a "just-had-to-try".

The original recipe in the magazine called for frozen chopped collard greens, but I subbed fresh greens, which I purchased in the ready-to-eat bag at the grocery store. I used about 10 ounces and in the microwave-steamed them until they were tender. I tested the recipe with the low-fat version of Bisquick Original Pancake and Baking Mix.

The lunch crowd was an appreciative audience for my quiche with the unusual mixture. With the Earthy Cauliflower Salad, Cranberry-Chocolate Chip Cookies, and homemade yeast rolls, the menu was perfect. I had enough ham, greens, and pepper jack cheese left over that I made an identical quiche two nights later, except in this second try I added some fresh mushrooms I had left over from the cauliflower salad. This great addition made a wonderful dish even better!

Spicy Ham-and-Greens Quiche

1 cup chopped baked ham

1 1/2 teaspoons olive oil

1/2 (16-ounce) package frozen chopped collard greens, thawed and drained

1/3 cup diced onion

1 1/2 cups (6 ounces) shredded pepper jack cheese

1 cup skim milk

2 large eggs (or 1/2 cup egg substitute)

1/2 cup all-purpose baking mix

1/4 teaspoon salt (or salt substitute)

Preheat oven to 400 degrees. Saute´ham in hot oil in a large skillet over medium-high heat for 5 minutes or until browned. Stir in collards and onion. Saute´ 5 minutes or until onion is tender and liquid evaporates. Layer half of collard mixture in a lightly greased 9-inch pie plate; top with 3/4 cup cheese. Repeat layers once. Whisk together milk and remaining ingredients until smooth; pour over collard-and-cheese mixture in pie plate. Bake at 400 degrees for 25 to 35 minutes or until a knife inserted in center emerges clean. Let stand for 10 minutes before you serve. Makes 6-8 servings.