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TEST KITCHEN APPROVED

Ham & Collards Quiche

Name: Ham & Collards Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 sheet refrigerated pie crust; 2 tablespoons olive oil; 1 cup frozen chopped collard greens, thawed and drained; 1 small onion, chopped; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups shredded Colby-Monterey Jack cheese; 3/4 cup cubed fully cooked ham; 6 large eggs; 1 cup 2% milk

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep: 20 min. Bake: 35 min. + standing

By Taste Of Home Editorial Team

Recipe by Billie Williams-Henderson, Bowie, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 25, 2023

I love quiche and wanted to make something that incorporates my southern roots. With eggs, cheese, ham and nutritious collard greens in a flaky crust, it’s a complete meal. —Billie Williams-Henderson, Bowie, Maryland

Can you freeze Ham & Collards Quiche?

Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet. Bake as directed, increasing time to 50-60 minutes.

TEST KITCHEN APPROVED

Ham & Collards Quiche

10 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:35 min

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Ingredients

1 sheet refrigerated pie crust
2 tablespoons olive oil
1 cup frozen chopped collard greens, thawed and drained
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Colby-Monterey Jack cheese
3/4 cup cubed fully cooked ham
6 large eggs
1 cup 2% milk

Text Ingredients

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Directions

1
Preheat oven to 375°. Unroll crust into a 9-in. pie plate; flute edge. Chill while preparing filling.

2
In a large skillet, heat oil over medium-high heat. Add collard greens and onion; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in salt and pepper. Cool slightly; stir in cheese and ham. Spoon into crust.
3
In a large bowl, whisk eggs and milk until blended. Pour over top.
4
Bake on lower oven rack until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 15 minutes, if needed, to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.