This loaded vegetable quiche packs in the greens and skips the crust, making it easy to pull together while keeping all the savory flavors of a traditional quiche. We love earthy and tender-crisp collard greens in this quiche, but you can easily swap them out for another sturdy green like kale or Swiss chard.
1 tablespoon extra-virgin olive oil
2 tablespoons chopped shallots
1½ tablespoons thinly sliced garlic
4 cups finely chopped stemmed collard greens
2 cups chopped fresh broccoli
6 large eggs
¼ cup half-and-half
¼ cup whole milk
1 teaspoon dry mustard
½ teaspoon ground fennel seeds
¼ teaspoon ground pepper, plus more for garnish
⅛ teaspoon salt
1 cup shredded Gruyère cheese
Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat; swirl to coat. Add 2 tablespoons shallots and 1½ tablespoons garlic; cook, stirring often, until translucent, about 1 minute. Add 4 cups collards and 2 cups broccoli; cook, stirring constantly, until wilted and softened, about 4 minutes. Transfer to the prepared pie pan.
Whisk 6 eggs, ¼ cup half-and-half, ¼ cup milk, 1 teaspoon mustard, ½ teaspoon fennel, ¼ teaspoon pepper and ⅛ teaspoon salt together in a medium bowl until smooth. Pour over the vegetables in the pie pan. Evenly sprinkle 1 cup Gruyère over the egg mixture.
Bake until set and golden brown around the edges, 25 to 30 minutes. Let stand for 10 minutes. Slice into 4 portions. Garnish with additional pepper, if desired.
