The Chew: Cheesy Collards Quiche Recipe

The Chew: Cheesy Collards Quiche

Carla Hall came up with a recipe that was both Southern and savory, that used three of her favorite ingredients: grits, collards, and thyme. She was thrilled to share the recipe for her fancy Cheesy Collards Quiche. If you ask me, the only way to make a quiche better, is to improve the crust, and Carla did just that! You can actually use whatever ingredients you like for the filling while still enjoying her rocking cheesy grits crust, but this recipe is fantastic just as it is! If you’re looking for an incredible recipe to serve for breakfast, lunch, or dinner, here’s the one for you!

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The Chew: Cheesy Collards Quiche Recipe Ingredients

For the Grits Crust:

• 1 1/2 C chicken stock
• 1 C stone ground grits
• 2 tsp thyme – leaves only
• 2 large eggs – lightly beaten
• 1 1/4 C milk
• 1 tbsp butter + more for greasing
• 1 clove garlic – peeled, minced
• 1 C sharp cheddar cheese – grated
• kosher salt and freshly ground black pepper

For the Collards Quiche:

• 2 tbsp olive oil
• 2 cloves garlic – peeled, minced
• 2 1/2 C collards – stems removed, cut into 1-inch pieces
• 8 large eggs
• 1 C sharp cheddar cheese – grated
• 1/2 C cooked ham steak – diced
• 1 small onion – peeled, finely diced
• 1/2 tsp red pepper flakes
• 1/2 C chicken stock
• 1 C milk
• kosher salt and freshly ground black pepper

The Chew: Cheesy Collards Quiche Recipe Directions

For the Grits Crust:

1. Preheat the oven to 350 degrees
2. Grease an 8-inch spring form pan with butter
3. In a medium saucepan, add milk, butter, and chicken stock, then bring to a simmer
4. Season with salt and pepper
5. Add the grits, whisking to combine and bring to a boil
6. Drop the heat to a simmer and let cook until the grits are soft and creamy, approximately 20 minutes, stirring constantly
7. Once cooked, stir in the thyme, garlic, and cheese, then let cool for 8-10 minutes
8. Add the eggs and stir to combine
9. Pour grits into the greased pan and spread on the bottom in an even layer
10. Bake for 25 minutes until the crust is a little golden and set
11. Remove and let cool slightly

For the Filling:

1. Raise the oven temperature to 375 degrees
2. Sprinkle the ham and cheddar cheese over the top of the cooled crust
3. Into a large saute pan, add olive oil and heat over medium-high
4. Add onion and cook until nearly translucent, approximately 4 minutes
5. Add garlic during the last minute of cooking
6. Add the collards and cook until wilted, approximately 5-7 minutes
7. Add the stock and red pepper flakes
8. Bring to a simmer and cook until tender and almost all of the stock has evaporated, about 5-7 minutes
9. Season with salt and pepper, then take off the heat and let cool slightly
10. Put the collards on top of the ham and cheese
11. In a large bowl, add the eggs and milk, then whisk until combined
12. Season with salt and pepper, then pour over the collards
13. Bake for 50-60 minutes until the eggs are just set
14. Remove from the oven to cool slightly, then slice and serve