by Table9
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TiggyBee's Testing Notes:
Expand CollapseTable9's Notes:
Expand3/4 pounds Bacon, Diced Ask a question about this ingredient
2 cups Collard Greens, De-Stemmed, Cooked and Chopped Ask a question about this ingredient
1 Small Yellow Onion, Diced Ask a question about this ingredient
6 Eggs Ask a question about this ingredient
2 cups Heavy Whipping Cream Ask a question about this ingredient
4 ounces Gruyere, Shredded Ask a question about this ingredient
2 ounces Sharp Cheddar, Shredded Ask a question about this ingredient
Pinch of Nutmeg Ask a question about this ingredient
Salt & Pepper to Taste Ask a question about this ingredient
1 Cup plus 3 Tablespoons All-Purpose Flour Ask a question about this ingredient
6 tablespoons Cold Unsalted Butter, Cubed Ask a question about this ingredient
In a food processor, combine the flour, butter and salt until the mixture is crumbly.-this should only take a few pulses. Add the egg, and pulse a few more times until the dough resembles little peas.
Ask a question about this stepRemove dough from processor and shape into a ball. Wrap in plastic wrap and refrigerate for one-hour. When chilled, remove dough and roll out onto a lightly floured work-surface. Roll out the dough to be 2" larger than the size in inches of your quiche pan.
Ask a question about this stepFit dough into the quiche pan, remove excess and prick with a fork all over and then refrigerate for 30 minutes before baking. Preheat oven to 350 degrees.
Ask a question about this stepIn a skillet, over medium-low heat cook diced bacon until crisp. Remove bacon and drain. Pour out the bacon grease and add the diced onion to the same pan. Cook onions until soft and transparent. Add the bacon and collards to the onion pan. Toss to combine.
Ask a question about this stepIn a medium bowl, whisk the eggs and add in whipping cream, nutmeg and salt & pepper. Add the bacon mixture. Stir to combine.
Ask a question about this stepRemove crust from refrigerator. Sprinkle shredded Gruyere and cheddar as the bottom (first) layer in the crust. Pour in the cream mixture and spread evenly.
Ask a question about this stepBake quiche for 40 - 55 minutes until set. Remove and let cool for 10 minutes. Slice and serve!
Ask a question about this stepChard of any color would work. You could use kale as well. Any green will work in this dish and be delicious.
I dislike collards, would spinach do as well in a subsitution. Must be a Yankee thing.
That is funny jane, yes it must be a yankee thing.ha. Absolutely, any type of greens including kale, spinach, turnip, etc. would work wonderful in this recipe. Hope you have a chance to try it!
This dish sounds quite fabulous, and is now saved in my recipe box for use soon. - S
Yay! Glad you chose this one. :)
I love this! I would imagine that kale would also be okay to use? I love kale in a Caesar salad.
Really any green would be beautiful in this dish. Kale especially would be fabulous! Let me know if you try it.
I'm so glad you included this recipe! I loved first time around so much!
It really is one of my favorites. My beau asks me to cook it constantly....thanks so much.
I think the pecans in the crust would be great with collards. Southern upon southern--ummm.
It really is so delicious with it! Hope you have a chance to try it.
Ooh, I love collards too! Looks wonderful!
Working on something similar to be submitted tonight (I adore collard greens!!!!) yours sounds AMAZING!
Beautiful tart, Table9. One technical question. In step 1 you say: combine the flour, pecans, butter and salt until the mixture is crumbly. But there are no pecans in the tart crust ingredients. Did you mean to put pecans in the crust?
Sorry about that drbabs, no this crust does not have pecans in it. Sorry, my Clementine Tart does and I use the same recipe for this one just without the pecans. Thanks for catching that error.
I love collard greens! This tart looks really so good - I've added it to the list of tarts I want to make!! So many tarts; so little time :-)
I have a question about the recipe "Beloved Greens Quiche" from Table9.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
We simply don't get a lot of collard greens up here in the North country. Others have asked about spinach, which sounds very good to me, but how about chard of any color? This just looks too good to pass up for want of the correct greens.