COLLARD GREENS AND TURKEY QUICHE

Collard Greens and Turkey Quiche image

Leftover turkey or chicken? Use it to make a tasty Southern egg dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 14

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Ingredients

12 large collard green leaves
1 cup water
2/3 cup chopped cooked turkey or chicken
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 eggs
1 cup whipping (heavy) cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 cup firm butter or margarine
2 tablespoons shortening
1 egg, slightly beaten
1 to 2 tablespoons cold water

Steps:

Heat oven to 350°F. Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. In 2-quart saucepan, heat water to boiling. Cook leaves in boiling water about 3 minutes or until slightly softened; drain. Dry leaves with paper towels and flatten. Chop collard greens.
In small bowl, stir together flour and 1/4 teaspoon salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn pastry into ungreased 9-inch pie plate or quiche pan; remove other sheet. Press edge of pastry with fork for decoration.
Arrange collard greens and turkey in shell. Sprinkle with 1 cup of the cheese. In small bowl, beat eggs, whipping cream, 1/2 teaspoon salt and the pepper, using fork, until blended. Pour into shell. Sprinkle with remaining 1/2 cup cheese.
Bake quiche 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Cut into wedges. Store covered in refrigerator.

Nutrition Facts : Calories 500, Carbohydrate 22 g, Cholesterol 215 mg, Fat 4, Fiber 1 g, Protein 18 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 580 mg