Having scored a pillow sized bag of greens and some fresh pasture-raised eggs from our local farmer’s market, at the Festhalle, we decided it was quiche time again. We had our own fresh herbs to add to the mix. This is my old recipe, with a fresh local twist.
Ingredients
8 ounces Swiss Cheese, cubed
1/2 cup Ham, cubed
One handful of Greens, shredded (We bought Collards)
4 organic Eggs
Heavy Cream (Enough to fill the Crust)
Fresh Herbs, chopped (We had Chervil and Parsley)
Salt and Pepper
Nutmeg
Again, crank your oven up to 400 degrees F, as this pie crust goes in uncooked. Add the chopped pieces of the cheese into the uncooked pie shell, and then the ham. Saute the greens in butter until soft (my wife prefers collards to be boiled, but I was cooking). Mix the cream and egg mixture together, with the sauteed greens and chopped herbs, and season. Pour that over the filling in the pie shell, season with nutmeg, and bake. Ours cooked for 65 minutes. The result is as close to edible green eggs and ham as you will ever get, and will even make you feel good about eating all that cheese and cream.
Southern Fusion Cooking 