Dessa’s Handy-Dandy Collard Greens Quiche
A tasty quiche is like an upright man—always have a good one on hand. This recipe comes with compliments to Jonell Nash, the late, great food editor of Essence magazine. I’ve added some touches of my own. Hopefully, Jonell would approve.
  • 1 piecrust for a 9- or 10-inch pie pan (When I have time, I make my own crust, but store-bought is fine.)
  • 4 large eggs
  • 1 cup whole milk
  • ½ teaspoon dried oregano
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper or cayenne pepper
  • 1½ cups chopped cooked fresh or frozen collard greens, room temperature*
  • ½ cup chopped red bell pepper
  • ¼ cup grated onion (Sweet or red adds a nice touch!)
  • ½ to ¾ cup shredded Cheddar cheese
  1. Preheat oven to 350° for a glass pan (375° for a metal pan).
  2. Roll out and ease pie dough into bottom and up sides of pie pan. Tuck edges under and crimp. Using a fork, prick bottom and sides of dough. Partially bake until crust begins to color, 12 to 15 minutes. Remove from oven and place on a wire rack.
  3. In a large bowl, lightly beat eggs and milk. Whisk in oregano, nutmeg, salt, and pepper. Stir in collard greens, bell pepper, and onion.
  4. Sprinkle half of cheese on piecrust. Pour egg mixture on top of cheese. Sprinkle remaining cheese on top.
  5. Bake until a knife inserted halfway between center and outside edge comes out clean, 40 to 60 minutes, depending on type of pan used. Let rest 10 minutes before cutting into wedges to serve.
*If using fresh collards, remove and discard stems from 1 (12-ounce) bunch. Chop leaves, and cook with 1 tablespoon vegetable oil in a large skillet until thoroughly wilted to equal 1½ cups cooked collard greens. Be sure to drain and squeeze collard greens dry, or your quiche will be watery.
Recipe by TeaTime Magazine at