Turkey and Greens Quiche
1-2 lbs cooking greens
1 cup water
2/3 cup chopped cooked turkey or chicken
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 eggs
1 cup whipping (heavy) cream
1/2 teaspoon salt
1/8 teaspoon pepper
Flaky Pastry Shell (or use your own favorite recipe or buy one
pre-made)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup firm butter or margarine
2 tablespoons shortening
1 egg, slightly beaten
1 to 2 tablespoons cold water
Heat oven to 350°F. Wash greens. Cut off any tough stems. 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. Alternatively, chop first and sauté for several
minutes until tender.
In small bowl, stir together flour and 1/4 teaspoon salt. 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. 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.
Arrange greens and turkey in shell. 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. Pour into shell. Sprinkle with
remaining 1/2 cup cheese.
Bake quiche 40 to 45 minutes or until knife inserted in center comes
out clean. Let stand 20 minutes. Cut into wedges. Store covered in
refrigerator.