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Breakfast Quiche with Greens

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Main Course
Total Time 45 minutes
Servings 4

Ingredients

  • 1 9 ” deep dish pastry pie shell cooked
  • 6 eggs
  • 3/4 cup heavy cream
  • 1 tbs. Dijon mustard
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. fresh lemon zest
  • 1 14.5 oz. can Margaret Holmes Greens (mixed, mustard, collards, turnips or kale), drained
  • 1 cup onions diced
  • 1/2 cup cooked ham sausage or turkey
  • 1 cup Swiss cheese shredded
  • 1 cup feta cheese crumbled
  • 1/4 cup Parmesan cheese grated

Instructions

  • Cook and cool pie shell according to directions provided on the package.
  • Lightly beat eggs, heavy cream, mustard, pepper, salt and lemon zest.
  • Spread the meat, Margaret Holmes Greens and onions in the bottom of the pie shell; sprinkle with Swiss and feta cheeses.
  • Pour egg mixture over greens and cheese, and lightly combine all ingredients.
  • Sprinkle with Parmesan cheese.
  • Bake at 425°F for 25 minutes then 350°F for 30 minutes. Cover edges of the pie with foil strips if browning too quickly.