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Collard Green & Purple Turnip Quiche Recipe

A stroke of creative culinary genius hit me this week.   Since we go to the Hollygrove Farmer’s market nearly every week, we have eaten our fair share of collard greens, mustard greens and turnips this year.  I try to get creative but it typically ends up being all smothered in a pot and then served over rice.  This week I got the idea to drain the greens and turnips and turn them into a quiche.  Tasty new use for a classic soul food favorite.


Yield: 4 portions

Collard Green and Purple Turnip Quiche


1/2 cup olive oil
1 teaspoon kosher salt
1 yellow onion, diced
Half link Chaurice sausage, small diced (substitute smoked sausage if needed)
1 cup thinly sliced shiitake mushrooms (stems removed)
3 purple turnips, peeled and medium diced
1 bunch collard greens, chopped and washed
4 large eggs
1 teaspoon kosher salt
1 cup whole milk
1 deep dish pre-made pie crust
4 ounces shredded mozzarella



  1. Pre-heat oven to 350 ºF
  2. In a large pot, heat the olive oil over medium high heat.
  3. Add the onions and kosher salt.
  4. Sauté onions until softened and a little browned, about 7 minutes. Stir often.
  5. Add the sausage and cook till rendered a bit, about 3-5 minutes.
  6. Add in mushrooms and turnips. Stir until well incorporated.
  7. Immediately add collards greens and ½ cup of water.
  8. Turn down the heat to low, cover the pot and cook for 25 minutes, stirring every 10 minutes or so.
  9. At this point, you can eat these greens over rice or just like this. However, you can drain the potlikker (good idea to save it for now) and set the greens mixture aside.
  10. In a separate mixing bowl, whisk together eggs, milk and salt.
  11. Once the greens mixture has cooled a bit, add it to the egg/milk mixture. If mixture appears a little dry, use some of the potlikker for consistency.
  12. Mix in the mozzarella and pour into pie shell and carefully place on a baking sheet.
  13. Place in the pre-heated oven and bake for an hour total. Watch out for crust browning too much.
  14. Pull from oven and so that it can properly settle, let it sit 15 minutes before cutting.
  • If pie crust gets too dark while the middle is still cooking, cover the pie crust in an aluminum foil ring.
  • This quiche is great with any type of salad. Something simple with greens, vinaigrette and freshly diced tomatoes.
  • Great to bring for lunches. It heats very well in the microwave: Take one quarter of the quiche and put it on a plate covered with a damp paper napkin. Heat for 1 minute, 30 seconds. Crust will be softer but the custard heats nicely.

Prep:25 minutes

Cook:1 hour, 30 minutes

Total:2 hours

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