Quiche is a very versatile dish.
Quiche is one of those great comfort foods that's delicious for breakfast, lunch or dinner. You can add collard greens to any basic quiche recipe for an unexpected take on the meal. The hearty bitterness of collard greens will add a nice contrast to the soft, creamy texture of the quiche. Although collard greens are most often simmered at length in liquid in American cuisine, you can prepare them quickly to make quiche.
Thin Slices
Remove the thick stems from the greens.
You'll need about 12 large collard green leaves for a quiche. If you're not using any other meat or vegetables, you can use more leaves. Cut the thick stem out of the collard green leaf, making slices on either side so that you are left with two halves of the leaf. Stack a group of halves on top of each other and roll up the stack. Using a sharp knife, slice the greens as thinly as you possibly can. Cut the greens so thin that it resembles shredded lettuce when finished. You may want to chop the shredded pile down the middle to make the strands shorter.
High Heat
Place a wide frying pan over high heat with 1 to 2 tablespoons of olive oil. Add one clove of minced garlic and 1/4 cup chopped onion to the pan. Cook the onion and garlic for about one minute. Add the sliced collard greens in batches, allowing the greens to wilt slightly before adding more. Once all the greens are in the pan, add salt to taste. Cook the greens for about 3 minutes or until they are cooked entirely. You'll know the greens are done when they turn bright green and feel soft to the touch.
Excess Liquid
Allow the greens to cool slightly. Squeeze any excess liquid that the greens may have produced while cooking. Any excess liquid left in the vegetables will cause the quiche to be wet and runny. To remove all the liquid from the greens, squeeze them by hand over the sink and then place them in a dry bowl.
Quiche Assembly
Unroll a pie crust and place it on the bottom of your pie plate. Always add your vegetables first, placing the collard greens directly onto the the pie crust. If you add the greens to the top, they are likely to burn. If you're adding meat or any other vegetables, place them directly onto the pie crust with the greens. Top the greens with shredded cheese, as your recipe calls for. Pour the egg and milk mixture into the pie crust. Bake according to recipe directions.
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