A killer quiche will see you through the season, from breakfasts and brunches with overnight guests, to leftovers you can savor for lunch, while scribbling cards and wrapping presents.
What You Get
Par-baked pie crust
What You’ll Need
Butter or olive oil
Salt and freshly ground pepper
Makes 6 to 8 servings
Active Time: 20 minutes
Total Time: 60 minutes
Preheat the oven to 375°F.
Remove the stems from the collard greens, and roughly chop about 2 cups of the leaves. Slice the shallot. Dice the ham into ½-inch cubes.
In a small frying pan over medium heat, add the ham and fry until lightly browned, 3 to 5 minutes. Transfer to a plate. Return the pan to the heat and melt 2 tablespoons butter. Add the shallot and sauté until tender, 5 minutes. Add the chopped collards and sauté until wilted, 5 minutes longer. Transfer to the plate and let cool slightly.
In a large bowl, whisk together 8 eggs, 2 heaping tablespoons crème fraȋche, ½ teaspoon salt, and several grinds of pepper. Stir in the ham, shallot, and collards. Pour into the pie crust and bake until the eggs are set and the crust is golden, 25 to 30 minutes.
Let cool for at least 10 minutes before cutting the quiche into wedges and serving.
Contains: milk, eggs, wheat.