Southern Spring Quiche

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Collards don’t have to be stewed to be delicious. Their peppery taste pairs deliciously with goat cheese and leeks for a satisfying skillet breakfast.

Southern Spring Quiche
 
Makes 1 (10-inch) pie
Ingredients
  • 2 tablespoons olive oil
  • 2 cups packed shredded collard greens
  • 1 cup thinly sliced leeks
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 6 large eggs
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup frozen peas, thawed
  • ½ cup shredded Parmesan cheese
  • 1 (8-ounce) log goat cheese, crumbled and divided
  • 2 cups fresh arugula, divided
  • Pickled Radishes (recipe follows)
Pickled Radishes
  • 1 cup matchstick-cut radishes
  • 2 sprigs fresh dill
  • ¾ cup distilled white vinegar
  • ¼ cup water
  • ½ tablespoon kosher salt
  • ½ tablespoon juniper berries
  • ½ teaspoon mustard seeds
  • 1 clove garlic
Instructions
  1. In a 10-inch cast-iron skillet, heat oil over medium heat. Add collards and leeks; cook, stirring frequently, until tender and moisture has evaporated, 10 to 15 minutes. Transfer vegetables to a bowl. Wipe skillet clean; let cool.
  2. Preheat oven to 400˚. Spray cooled skillet with baking spray with flour.
  3. On a lightly floured surface, unroll 1 piecrust, and lightly brush with water. Unroll remaining piecrust; place directly on top, gently pressing to seal. Roll into a 13-inch circle. Transfer to prepared skillet, pressing into bottom and up sides. Crimp edges as desired. Top with a piece of parchment paper, letting ends extend over edges of skillet. Add pie weights.
  4. Bake for 15 minutes. Carefully remove paper and weights.
  5. In a large bowl, whisk together eggs, milk, cream, salt, and pepper; stir in collards mixture, peas, Parmesan, half of goat cheese, and 1 cup arugula. Pour mixture into crust; top with remaining goat cheese. Loosely cover edges of crust with foil.
  6. Bake until center is set and beginning to brown, 50 to 55 minutes. Let cool on a wire rack for 30 minutes. Top with remaining 1 cup arugula and Pickled Radishes just before serving.
Pickled Radishes
  1. In a pint-size Mason jar, layer half of radishes, dill, and remaining radishes, tightly packing jar.
  2. In a medium saucepan, bring vinegar, ¼ cup water, salt, juniper berries, mustard seeds, and garlic to a boil over medium-high heat; cook for 5 minutes. Remove from heat; let cool for 10 minutes.
  3. Pour liquid onto radishes until covered. Seal jar, and let stand at room temperature for at least 24 hours before serving. Refrigerate for up to 3 months.