Collard Greens Quiche with Grain-Free Crust

Recipe Description:

A most delicious way to eat collard greens: with onions and garlic sauteed in ghee, mixed with ricotta cheese, and added to a grain-free crust made of almond flour and eggs.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 5-6

Difficulty: Moderate

Recipe Ingredients:

For the grain-free pie crust:

2 cups ground blanched almond flour

1 pastured or organic egg

2 teaspoons grass-fed ghee

1/4 teaspoon unrefined salt

1/4 teaspoon ground nutmeg (optional)

For the collard greens filling:

1/2 bunch organic collard greens (about 6 large leaves)

1 yellow onion, chopped

4-5 cloves garlic, minced

1 teaspoon grass-fed ghee

1/4 teaspoon unrefined salt

1/2 teaspoon ground organic ginger

pinch ground nutmeg

1 pastured or organic egg

1 cup grass-fed ricotta cheese (use whole milk ricotta, if possible)

2-4 tablespoons shredded Gruyère or Dubliner cheese (or any hard grass-fed cheese you have on hand)

dash freshly ground black pepper

Recipe Instructions:

Preheat oven and prepare the grain-free crust. Preheat oven to 350F. Meanwhile, in a food processor, add the 2 cups of almond flour, 1 lightly beaten egg, 2 teaspoons ghee, salt and nutmeg, and blend until a dough forms. Taste a tiny bit to adjust seasoning to your liking.

Add dough to an 10-inch baking pan and bake. Press down to even out the crust, making sure it covers the bottom and curves upwards on the corners and sides. Bake on 350F for 10 minutes until crust starts to turn a very light golden color.

Saute the collard greens, onion and garlic. Chop one onion, and saute in ghee for a few minutes till beginning to caramelize. Chop collard greens (I include the stems, but it's up to you), and add to pot, stirring for a couple of minutes. In a separate small pan, peel 4-5 garlic cloves, and saute in ghee till lightly golden. Then, add garlic to collard greens and onion mixture. Stir and turn off heat.

Add spices and egg. Add salt, ground ginger and ground nutmeg to collard greens mixture. Taste to adjust seasoning. Then, beat one egg, and mix well into collard greens.

Add cheese and bake. Add a layer of ricotta cheese on the set crust. Then, pour the collard greens mixture on top of the ricotta cheese, and even out. Add hard cheese on top (I used Dubliner), and put in the oven to bake for another 10 minutes. Add a dash of freshly ground black pepper and serve warm.

Author: hsaleh

Heba Saleh is a Virginia-based writer, internet enthusiast, and most importantly, a food lover dedicated to whole sustainably-sourced ingredients and traditional cooking. She has co-founded midEATS (http://mideats.com/), a hub for Middle Eastern cuisine and culture that has been steadily growing since August 2011. She also keeps her own blog on real food and healthy living: My Life in a Pyramid (http://mylifeinapyramid.com/). Heba has a Master's degree in English from George Mason University with a focus on Cultural Studies, and she has taught writing at the university level. View all posts by hsaleh

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: hsaleh

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