Collard Greens and Turkey Quiche

Ingredients

• 12 large collard greens green
• 1 cup water 
• 0.7 cup turkey cooked chopped
• 6 ounces sharp cheddar cheese shredded
• 2  eggs 
• 1 cup whipping cream (heavy)
• 0.5 teaspoon salt 
• 0.1 teaspoon pepper 
• 1.3 cups flour all-purpose
• 0.3 teaspoon salt 
• 0.3 cup butter firm
• 2 tablespoons shortening 
• 1  eggs slightly beaten
• 1 tablespoons water cold

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• knife
• blender

Directions

1. Heat oven to 350°F. Wash collard green leaves.
2. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. In 2-quart saucepan, heat water to boiling. Cook leaves in boiling water about 3 minutes or until slightly softened; drain. Dry leaves with paper towels and flatten. Chop collard greens.
3. In small bowl, stir together flour and 1/4 teaspoon salt.
4. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten.
5. Roll between sheets of waxed paper. Peel off top sheet. Turn pastry into ungreased 9-inch pie plate or quiche pan; remove other sheet. Press edge of pastry with fork for decoration.
6. Arrange collard greens and turkey in shell.
7. Sprinkle with 1 cup of the cheese. In small bowl, beat eggs, whipping cream, 1/2 teaspoon salt and the pepper, using fork, until blended.
8. Pour into shell.
9. Sprinkle with remaining 1/2 cup cheese.
10. Bake quiche 40 to 45 minutes or until knife inserted in center comes out clean.
11. Let stand 20 minutes.
12. Cut into wedges. Store covered in refrigerator.