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.