Eggs are among the most wholesome way to fulfill some of the body’s most important nutritional needs without meat. With a light take on crust and fresh vegetables, a quiche can be the highlight of any meal. Collards are so hearty at this time of the year, so sweeten them up with a little onion and enjoy the comfort of quiche on Meatless Monday this week.
- 9″ pie crust
- 1 tbsp extra-virgin olive oil
- 1 garlic clove, minced
- 1 small white onion, chopped
- 1 bunch collards, about 2 cups when chopped
- 3 extra large or 4 large eggs
- 1 1/2 cups milk (we used whole)
- 1/2 cup Swiss cheese
- salt and pepper to taste
Assuming that you have a ready to use pie crust, start with a skillet over high heat. Drizzle olive oil into the pand saute garlic and onions for 3-4 minutes, then add collards and simmer for another 5-6 minutes. Drain the veggies to cool them and ensure that excess water filters out (we also dapped the greens with a paper towel).
Preheat your oven to 350-degrees. Whisk eggs thoroughly, then add milk and continue to whisk until your custard base is creamy. Whisk in the cheese, add salt and pepper, then fold in the veggies slowly. Pour custard into the pie crust and sprinkle any remaining cheese on top. Bake for 35-40 minutes and cool for at least 20 minutes (this step is needed in order for the custard to set.
Note: We keep a store bought pie crust in the freezer for quick dishes like this, but if you plan to make your own, use this website: http://www.simplyrecipes.com/recipes/perfect_pie_crust/. They take time, but it’s definitely worth the effort!