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Quick & Easy

Get Your Greens Quiche

This loaded vegetable quiche packs in the greens and skips the crust, making it easy to pull together while keeping all the savory flavors of a traditional quiche. We love earthy and tender-crisp collard greens in this quiche, but you can easily swap them out for another sturdy green like kale or Swiss chard.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped shallots
  • 1½ tablespoons thinly sliced garlic
  • 4 cups finely chopped stemmed collard greens
  • 2 cups chopped fresh broccoli
  • 6 large eggs
  • ¼ cup half-and-half
  • ¼ cup whole milk
  • 1 teaspoon dry mustard
  • ½ teaspoon ground fennel seeds
  • ¼ teaspoon ground pepper, plus more for garnish
  • ⅛ teaspoon salt
  • 1 cup shredded gruyère cheese

Directions

  1. Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat; swirl to coat. Add 2 tablespoons shallots and 1½ tablespoons garlic; cook, stirring often, until translucent, about 1 minute. Add 4 cups collards and 2 cups broccoli; cook, stirring constantly, until wilted and softened, about 4 minutes. Transfer to the prepared pie pan.
  3. Whisk 6 eggs, ¼ cup half-and-half, ¼ cup milk, 1 teaspoon mustard, ½ teaspoon fennel, ¼ teaspoon pepper and ⅛ teaspoon salt together in a medium bowl until smooth. Pour over the vegetables in the pie pan. Evenly sprinkle 1 cup Gruyère over the egg mixture.
  4. Bake until set and golden brown around the edges, 25 to 30 minutes. Let stand for 10 minutes. Slice into 4 portions. Garnish with additional pepper, if desired.