Winter Immunity: Collard Greens Quiche

Dark Leafy Greens made Tasty!
Collards are a member of the Brassica family of leafy greens, which include a wide variety of edible plants that are super-good-for-you like cabbage, broccoli, mustard greens and kale. They taste better when they’re harvested after a bit of a chilly winter and spring.  A bit of frost makes the leaves taste sweeter.

Collard Greens Quiche with Grain-Free Crust

by Heba Saleh

Prep Time: 15 minutes,   Cook Time: 20 minutes

Ingredients (5-6)

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

• Instructions

  Preheat oven to 350F and prepare the grain-free crust. Preheat oven to 350F. 
  Meanwhile, in a food processor, add the 2 cups of almond flour.
  Lightly beaten egg, 2 teaspoons ghee, salt and nutmeg, and blend until a dough forms. .
  

  1.  

  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.Then, add garlic to collard greens and onion mixture. Stir and turn off heat.
  Saute the collard greens, onion and garlic. Chop one onion, and saute  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.
  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.
  Source:  My Life in a Pyramid blog:

Collard Greens Quiche with Grain-Free Crust

Collard Greens Quiche with Grain-Free Crust

Ingredients (5-6)

For the grain-free pie crust:

• 2 cups almond flour (ground, blanched almonds)
• 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

Instructions

(1) 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.

(2) 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.
(3) 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.
(4) 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.
(5) 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.

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Collard Greens Quiche with Grain-Free Crust