Collard Greens Quiche Recipe on Food52 (2024)

FAQs

Should vegetables be cooked before putting in quiche? ›

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

A little bit of prep time can go a long way in making your collard greens safe to eat. 1. Start with a good soak. The best way to clean collard greens is to soak them.

Fresh collard greens: Necessary for collard greens. Keep reading for tips on buying the freshest options. Apple cider vinegar: The tanginess cuts through the fat of the bacon and smoked ham. Sugar: Sugar blunts any bitterness from the collard greens.

Long cooking time.

Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves' bitter flavor.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Why: Most collard recipes call to discard the stems because they're so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

A little bit of table or seasoned salt, some pepper, a pinch of sugar, a drop of vinegar, and something spicy like cayenne or red pepper flakes will help level up the flavor of your canned greens.

In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector. Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.

Often referred to as hoppin' john, black-eyed peas and collard greens are commonly eaten as part of a Southern tradition to bring forth good luck and prosperity in the new year.

Do you cook collard greens covered or uncovered? ›

Add collard greens and reduce heat to a simmer. Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly. Stir in vinegar and smoked salt, and black pepper if desired. Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.

You can plant them in spring and fall, although collards planted in fall gardens are favored because the leaves are sweeter when kissed by frost.

Do a taste test to see if they are completely done after an hour. If they are not completely tender and flavorful, cook them another 15 minutes. An hour usually does it, but sometimes it takes a little longer. Most of the liquid will be sopped up by the collards.

Why does my quiche go watery? If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy.

For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch. This will elevate the overall taste and texture of your dish and stop any of the liquid seeping through.

You can blind bake the crust up to a day in advance or bake the entire quiche 3 days before serving. In fact, quiche will slice more cleanly when baked in advance.

Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It has worked perfectly for me! It's super important to follow because if you don't use enough milk, your quiche will be dry.