By Ashley English (reprinted from A Year Of Pies, Lark Crafts 2012)
Makes 6–8 servings
2 tablespoons unsalted butter
1/4 cup onion, diced
1 large bundle of collard greens, chopped*
1 1/2 cups chicken or vegetable stock
1 tablespoon malt vinegar**
1/2 teaspoon ground black pepper
8 eggs, beaten
1/2 cup heavy cream
1/2 cup grated cheddar cheese
Dash of hot sauce
1/2 teaspoon sea salt
*May substitute turnip greens.
**May substitute apple cider or red or white wine vinegar.
3/4 cup ground cornmeal
1/2 cup all-purpose flour
2 tablespoons unsalted butter, melted
2 teaspoons baking powder
3/4 cup heavy cream or whole milk
1/2 teaspoon sea salt
1 tablespoon jalapenos, diced (optional)
Prepare the filling:
Melt butter in a saucepan over medium heat. Add the onions and cook for 2 minutes, or until fragrant. Add the chopped collards and cook for a 4 minutes, until limp, stirring frequently. Add the stock, vinegar, and pepper. Cook uncovered for 20–25 minutes, stirring occasionally, until the liquid has cooked off.
Meanwhile, preheat the oven to 350°. Butter a 9-inch deep-dish pie pan. Combine the beaten eggs, heavy cream, hot sauce, and salt in a bowl and whisk to blend.
Pour the mixture into the buttered pie plate. Add the greens, distributing them evenly across the egg mixture. Top with grated cheese.
Bake 20 minutes, or until slightly browned, then remove from the oven, leaving the oven on, and set aside.
Prepare the cornbread topping:
Mix all of the ingredients in a medium-size bowl until just combined, then spoon evenly over the filling in the pie pan.
Bake the quiche:
Raise the oven temperature to 375°. Bake the quiche 30 minutes, until the top is lightly golden-brown. Cool 10 or more minutes before serving.
Ashley English is the author of Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties, among other books. Visit her website, smallmeasure.com.
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