Mommy's Collard Green Quiche

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Ingredients:

Pie Crust:

1 C All purpose flour
1 t Sugar
1/4 t Salt
3 T Butter
4T COLD Water

shhhhh....or you could do Pillsbury Pie Crust

Custard:

4 slices bacon, diced
1 1/2 C onion, diced (mom used yellow, but I like walla walla or vidalia)
8 oz fresh Collards chopped
1/2 t salt
1/4 t pepper
4 whole eggs
2 egg whites
3/4 C milk
1/2 C half & half
1/2 C grated Swiss Cheese
pinch Nutmeg
1 T Flour

Preheat oven to 350F.

Pie dough: In a small bowl, combine all dry ingredients. Using a pastry cutter, 2 knives or forks, cut in butter until dough resembles small peas and is crumbly. Add cold water 1 tablespoon at a time and gently mix after each addition. The mixture should begin to bind together after the last tablespoon of water is added. If it does not, add 1 more tablespoon of cold water. Gather the mixture into a ball and let it set for 5 minutes. Lightly flour a flat surface and roll dough into a 12-14 inch diameter circle. Gently roll onto rolling pin and place into a 9 inch pie plate. Press into the pie plate and flute edges. Top dough with beans or pie weights and bake for 5-10 minutes or until crust is just beginning to turn golden brown. Remove from oven.

Meanwhile in large skillet fry bacon until crispy. Add onions and saute until onions are translucent. Add collards and salt and pepper. Cook for an additional 1-2 minutes. Drain excess water from pan. Allow to cool slightly.

In large bowl combine eggs, egg whites, milk, and half and half and whisk until well combined. Add cheese and nutmeg. Sprinkle with flour. Stir in cooked collard mixture.

Pour into pre-baked pie shell. Bake for 30 - 40 minutes or until filling is set. A knife inserted into the middle of the quiche will come out clean when done. Remove from oven and let set 5 minutes before slicing and serving. Makes 8 slices.