|
| 12 | large collard green leaves |
| 1 | cup water |
| 2/3 | cup chopped cooked turkey or chicken |
| 1 1/2 | cups shredded sharp Cheddar cheese (6 ounces) |
| 2 | eggs |
| 1 | cup whipping (heavy) cream |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
|
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/4 | teaspoon salt |
| 1/4 | cup firm butter or margarine |
| 2 | tablespoons shortening |
| 1 | egg, slightly beaten |
| 1 | to 2 tablespoons cold water |
Serve with...
Overnight Eggnog Streusel Coffee Cake
Total Time:
9 hours 20 min
| 1. | Heat oven to 350°F. Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. In 2-quart saucepan, heat water to boiling. Cook leaves in boiling water about 3 minutes or until slightly softened; drain. Dry leaves with paper towels and flatten. Chop collard greens. |
| 2. | In small bowl, stir together flour and 1/4 teaspoon salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn pastry into ungreased 9-inch pie plate or quiche pan; remove other sheet. Press edge of pastry with fork for decoration. |
| 3. | Arrange collard greens and turkey in shell. Sprinkle with 1 cup of the cheese. In small bowl, beat eggs, whipping cream, 1/2 teaspoon salt and the pepper, using fork, until blended. Pour into shell. Sprinkle with remaining 1/2 cup cheese. |
| 4. | Bake quiche 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Cut into wedges. Store covered in refrigerator. |
| Bake 45 to 50 minutes.
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| Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time. |
Nutrition Information:
500 ( 340); 38g ( 21g, ncg); 215mg; 580mg; 22g ( 1g, ncg); 18g 34%; 2%; 20%; 10% 1 ; 0 ; 1 ; 2 ; 4 1 1/2