Monday, May 17, 2010

Collard Greens Quiche

The other day, I went to Santa Monica with my friend Jessica to eat at a British tea house on Santa Monica and 2nd st called Tudor House. The restaurant offed various pies and afternoon tea menus. I saw that one of the specials was a quiche. I did not order it (shepherd's pie instead), but it inspired me to create a quiche over the weekend. Well, I decided to use the collard greens from the CSA box (click on the link if you don't know what CSA is). No it's not Chinese Student Association.

Collard Greens Quiche (for 6 in diameter baking dishes)

1/2 Basic pie dough (Approximately 1/2 lb)
2 Eggs
7 Stalks collard greens
2 tsp Garlic powder
3 oz Cheddar cheese
1/4 cup Milk
Pepper (Optional)

Prepwork and cooking
1. Preheat the oven for 375F
2. Finely chop collard greens into strips or pieces as seen in the picture
3. If you don't have shredded cheddar cheese, cut the cheese into 1 cm cubes
4. Beat the eggs with the milk.
5. Roll out the pie dough to fit your pie medium (I used a 6 in diameter Corningware dish because I don't have a tart mold or pie pan)
6. Fit the dough over the pie dish
7. Pre-bake the pie dough in the oven for about 10-13 minutes.
8. In a food processor, add the cheese and shred it finely.
9. Add cheese, eggs, garlic powder, black pepper (optional), and collard greens together and mix.
10. When 10-13 minutes is up, add the egg mixture into the pie dough to fill just about the crust edge of the pie as seen in the picture.
11. Bake in the oven for 10-15 minutes or until the egg is firm.

Yum, this quiche is quite good. I never knew that collard greens would go so well with eggs and cheese. Well, I'll probably be making more quiches in the near future.

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