Ha!  I told you I would do it!  Its really a collard quiche, but that’s basically a pie, so we’ll go with it.  It all started when we bought 6 collard plants, and 6 brussel sprout plants.  They looked similar, but both being in the crucifer family, I didn’t think much of it as they grew over the winter.  Come spring, it was clear our brussels were not going to sprout,  and what we had on our hands were 12 collard plants.  That’s a lot of greens.  This quiche combines collards with one of their very best friends, bacon.  The result is a perfect breakfast, lunch or light dinner option.  The olive oil crust and milk sub for cream makes this a relatively healthy dish.

Collard Pie

  • 10″ Pie crust, store bought or olive oil below
  • 4 cups shredded collards (about 8-10 leaves)
  • 3 slices thick bacon
  • Half onion, diced
  • 6 eggs
  • 1 c milk
  • 2 Tbsp Flour
  1. To shred collards: remove thick stems all the way up each leave, leaving you with leaf halves.  Stack 10 halves and roll up into a fat cigar.  Using a sharp knife, slice into 1/8″ ribbons.
  2. Do steps 3-6 simultaneously to avoid making this an all day project.
  3. Parbake pie crust: Put frozen crust into 375F oven for 8 minutes, until slightly browned.
  4. Prepare collards: Heat a pot of water to boiling.  Salt generously.  Add the collard greens all at once and boil about 10 minutes.  Drain in a colander and rinse with cold water.  Squeeze out as much water as  possible with your hands.  Chop the collards again.
  5. Chop bacon into small cubes.  Fry on medium heat until most fat has rendered, but bacon is not yet crisp.  Drain fat. Add onions and cook until softened and starting to brown.  Turn off heat.
  6. Prepare egg mixture: In blender, crack 6 eggs.  Add milk & flour and whiz until frothy.
  7. Add collards to bacon and onions.  Mix to combine.
  8. Put collard mixture into pie crust.
  9. Pour eggs on top.
  10. Bake 25 minutes at 375F until puffed, browning and set.
  11. Enjoy at room temperature (or right away).  Serves 6, one egg a piece.

Olive Oil Pie Crust (from Laurel’s Kitchen)

  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 3 Tbsp Olive Oil
  • 1/4 cup water
  1. Mix all ingredients until they come together in a ball.  Add additional splashes of water as necessary.
  2. Gather up onto a square of plastic wrap.  Press to make a disk.
  3. Put another sheet of plastic wrap on top.
  4. Roll out to fill your pie dish.  Remove one sheet and flip the crust to insert in dish.  Remove plastic wrap. Use sharp knife to trim excess.
  5. Freeze before parbaking.