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Ham & Collards Quiche


  • 1 sheet refrigerated pie pastry
  • 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


  • 1. Preheat oven to 375°. Unroll pastry sheet 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 pastry-lined pie plate.
  • 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.
    Freeze option: 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.

Nutrition Facts

1 piece: 457 calories, 31g fat (15g saturated fat), 240mg cholesterol, 766mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 21g protein.


Average Rating:
  • Erin
    Jan 8, 2019
    I was just thinking I have leftover ham and collards I wonder if I could make a quiche with them and stumbled upon this recipe! P.S. stephspitzer Maryland is considered the south because while it is the northernmost southern state it is still south of the "Mason-Dixon" and culturally is southern even if it's not in, what I'm sure you are thinking of when Eastcoasters refer to as, "the deep south."
  • stephspitzer
    Jun 17, 2018

    Maryland isn't the South.

  • rebelwithoutaclue
    Apr 11, 2018

    I have made twice now. Once with Mustard Greens and once with Turnip Greens. Make sure you have squeezed as much liquid out of your greens as possible.

  • KristineChayes
    Jan 17, 2015

    I happened to have all the ingredients on hand, except I used spinach instead of the collard greens. Made two quiches this morning intending to serve them for lunch, but my husband and older son couldn't wait and had the quiche for breakfast! Loved it! Younger son and his fiancee will have the second quiche for lunch today, when they stop over. Great recipe, delicious!

  • sun60
    Jan 16, 2015

    This is a wonderful recipe. If you don't like collards you could even substitute spinach or even broccoli and it would still be delicious. (Not really sure why the other person who "rated" this gave a crummy one-star ding to this person's delicious recipe, since she hadn't even tried making it yet... too many people don't seem to understand what a review is. All that did was make this recipe look bad, when I assure you it is not!) So definitely try this! It's awesome!

  • phlpea
    Jan 16, 2015

    I don't usually post a review until I've tried the recipe, but I'm making an exception. This recipe sounds like a must-try! All the ingredients go together so well. I will be rating it soon!

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