Crustless Ham and Collard Greens Quiche

5.0
(5)
5 Reviews

Leftover ham has met its match this crustless quiche recipe.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Updated on January 4, 2022
Crustless Ham and Collard Green Quiche
Photo: Antonis Achilleos
Total Time:
1 hr
Yield:
6 to 8 servings

A bag of frozen chopped collard greens will almost eliminate prep time so all you have to do is sauté—how easy is that? The secret to building this crustless quiche is creating a sturdy base of ham, collards, onion, and cheese. Then, you'll pour a mixture of all-purpose baking mix (we used Bisquick Original Pancake and Baking Mix), milk, and eggs over the top. Bake until a knife inserted in the center comes out clean, and you'll be rewarded with a crustless ham and greens quiche that your whole crowd will love. If you aren't a fan of the kick that shredded pepper Jack cheese provides, you can always swap in your favorite instead. Consider this crustless quiche recipe your base with plenty of room for delicious riffs.

Ingredients

  • 1 cup chopped baked ham

  • 1 ½ teaspoons olive oil

  • ½ (16-oz.) package frozen chopped collard greens, thawed and drained

  • ½ cup diced onion

  • 1 ½ cups (6 oz.) shredded pepper Jack cheese

  • 1 cup milk

  • 2 large eggs

  • 1/2 cup all-purpose baking mix

  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 400°. Sauté ham in hot oil in a large skillet over medium-high heat 5 minutes or until browned. Stir in collards and onion, and sauté 5 minutes or until onion is tender and liquid evaporates. Layer half of collard mixture in a lightly greased 9-inch pie plate; top with 3/4 cup cheese. Repeat layers once.

  2. Whisk together milk and remaining ingredients until smooth; pour over collard-and-cheese mixture in pie plate.

  3. Bake in preheated oven 25 to 35 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

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