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
- 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.
- Preheat oven to 400˚. Spray cooled skillet with baking spray with flour.
- 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.
- Bake for 15 minutes. Carefully remove paper and weights.
- 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.
- 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
- In a pint-size Mason jar, layer half of radishes, dill, and remaining radishes, tightly packing jar.
- 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.
- 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.
