Southern Collard Mini Quiches

Southern Collard Mini Quiches
Prep time
Cook time
Total time
Serves: 30 mini quiches
  • 3 single crust pastry sheets (store-bought refrigerated pre-rolled pastry crusts or homemade)
  • 4 oz. very finely chopped collard greens
  • ½ sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp. hot sauce
  • ½ tsp. salt
  • 3 large eggs
  • ½ cup fat-free milk
  • ¾ cup finely chopped ham
  • ½ cup shredded cheddar cheese
  1. Preheat oven to 375°F. Using a 3-inch diameter cookie cutter, cut pastry into 30 rounds. Push into mini non-stick muffin tins. Poke the bottom of each several times with a fork. Bake 15 minutes.
  2. Meanwhile, fill a medium saucepan halfway full with water and heat to a boil over high heat. Add the collards, onion, garlic, hot sauce and salt. Simmer 5 minutes. Drain. Pat dry using kitchen towel.
  3. In a medium bowl whisk together eggs and milk. Add ham, collard mixture and cheddar cheese. Spoon into prepared pastry shells. Bake until eggs are set, 20-25 minutes.