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Collard Greens and Turkey Quiche

Name: Collard Greens and Turkey Quiche
Prep time: 35 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Soul Food
Ingredients: 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

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Prep 35 min
Total 1 hr 40 min
Servings 6

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Leftover turkey or chicken? Use it to make a tasty Southern egg dish.

By Betty Crocker Kitchens

Updated Aug 12, 2010

Ingredients

Filling

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

Flaky Pastry Shell

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.

Nutrition

500 Calories, 38g Total Fat, 18g Protein, 22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 500

Calories from Fat: 340

Total Fat: 38g; 0%

Saturated Fat: 21g; 0%

Cholesterol: 215mg; 0%

Sodium: 580mg; 0%

Total Carbohydrate: 22g; 0%

Dietary Fiber: 1g; 0%

Protein: 18g

% Daily Value*:

Vitamin A: 34%; 34%

Vitamin C: 2%; 2%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 Fat;