• 6servings
  • 100minutes
  • 500calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 large collard green leaves

  2. 1 cup water

  3. 2/3 cup chopped cooked turkey or chicken

  4. 1 1/2 cups shredded sharp Cheddar cheese (6 ounces)

  5. 2 eggs

  6. 1 cup whipping (heavy) cream

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 1 1/4 cups Gold Medal® all-purpose flour

  10. 1/4 teaspoon salt

  11. 1/4 cup firm butter or margarine

  12. 2 tablespoons shortening

  13. 1 egg, slightly beaten

  14. 1 to 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. In 2-quart saucepan, heat water to boiling. Cook leaves in boiling water about 3 minutes or until slightly softened; drain. Dry leaves with paper towels and flatten. Chop collard greens.

  2. In small bowl, stir together flour and 1/4 teaspoon salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn pastry into ungreased 9-inch pie plate or quiche pan; remove other sheet. Press edge of pastry with fork for decoration.

  3. Arrange collard greens and turkey in shell. Sprinkle with 1 cup of the cheese. In small bowl, beat eggs, whipping cream, 1/2 teaspoon salt and the pepper, using fork, until blended. Pour into shell. Sprinkle with remaining 1/2 cup cheese.

  4. Bake quiche 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Cut into wedges. Store covered in refrigerator.


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