get your greens quiche

Lunch

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.

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

Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
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.
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.
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.