Oh delicious quiche, I could make and eat you daily. The gruyere and bacon and collards are a wonderful exploration of flavor and complement each other well, and the supporting eggs and cream just make it over the top good. My mother declared it the best she’s had, and she never ever says that about quiche. I lightly modified the recipe from Food52.
3/4 pounds Bacon, Diced
2 cups Collard Greens, De-Stemmed, Cooked and Chopped
1 Small Yellow Onion, Diced
2 cups Heavy Whipping Cream
4 ounces Gruyere, Shredded
2-3 ounces Sharp Cheddar, Shredded
Pinch of Nutmeg
Salt & Pepper to Taste
1 Cup plus 3 Tablespoons White Wheat or Whole Wheat Flour
6 tablespoons Cold Unsalted Butter, Cubed
1 Large Egg, Beaten
Pinch of Salt
1. 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. (Alternatively, combine ingredients in a bowl and cut in flower with a pastry blender, or two knives or a fork or your hands.
2. Shape dough 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, working from the middle outward. Roll out the dough to be 2″ larger than the size in inches of your quiche pan. Roll the dough onto the rolling pin and lightly press 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.
4. Cook diced bacon until crisp. Remove bacon 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.
5. In a medium bowl, whisk the eggs and add in whipping cream, nutmeg and salt & pepper. Add the bacon mixture. Stir to combine.
6. Remove crust from refrigerator. Sprinkle shredded Gruyere and cheddar as the bottom (first) layer in the crust. Pour in the cream mixture and spread evenly.
7. Bake quiche for 40 – 55 minutes, or until set. Remove and let cool for 10 minutes. Serve warm and with a side salad of basic greens to balance the rich, eggy, scrumptious desert.