Its an ideal choice for meal trains, offering a warm, home-cooked dish that brings comfort and nourishment.
Ready to make it yourself?
Keep reading for our top tips to customize this easy dish to suit your loved ones tastes.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Coat a 9-inch pie pan with cooking spray.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat; swirl to coat.
Transfer to the prepared pie pan.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Pour over the vegetables in the pie pan.
Evenly sprinkle 1 cup Gruyere over the egg mixture.
Bake until set and golden brown around the edges, 25 to 30 minutes.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Let stand for 10 minutes.
Slice into 4 portions.
Garnish with additional pepper, if desired.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
To make ahead
Cover and refrigerate for up to 3 days.
Frequently Asked Questions
Yes, you could use different vegetables in this quiche.
Swap out the collards for kale, spinach, mustard greens or Swiss chard.
Cauliflower, shaved Brussels sprouts, green beans or asparagus could be used in place of the broccoli.
Frozen collard greens can be used.
Yes, this quiche does not have a crust, which makes it gluten-free.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
