Ham & Collards Quiche

• 1 sheet refrigerated pie pastry
• 2 tablespoons olive oil
• 1 cup frozen chopped collard greens, thawed and drained
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded Colby-Monterey Jack cheese
• 3/4 cup cubed fully cooked ham
• 6 large eggs
• 1 cup 2% milk

1. Preheat oven to 375u0b0. Unroll pastry sheet into a 9-in. pie plate; flute edge. Chill while preparing filling.
2. In a large skillet, heat oil over medium-high heat. Add collard greens and onion; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in salt and pepper. Cool slightly; stir in cheese and ham. Spoon into pastry-lined pie plate.
3. In a large bowl, whisk eggs and milk until blended. Pour over top.
4. Bake on lower oven rack until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
5. Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375u0b0. Place quiche on a
6. . Bake as directed, increasing time to 50-60 minutes.

pastry, olive oil, collard greens, onion, garlic, salt, pepper, cheese, eggs, milk

Taken from www.tasteofhome.com/recipes/ham-collards-quiche/ (may not work)