Photo by Michael Piazza / Styled by Catrine Kelty

Quiche is what I call an “innkeeper’s secret weapon.” I’ve always been a fan of the traditional recipes (like Lorraine with bacon and Gruyère, or spinach and cheddar) but what I’ve learned is that, if done right, quiches can be highly customizable. My Aunt Joyce put me on to collard greens quiche and I always found it a great use of leftover braised collards after the holidays—the hard work is mostly done already! Also, when entertaining, having a dish that’s already made and can feed a small multitude is ideal to have in your holiday repertoire.

Serves 6–8

1 (6-inch) piece smoked turkey meat
3 cups collard greens, de-stemmed and roughly chopped
1 small white onion, medium diced
½ teaspoon salt
⅛ teaspoon black pepper
3 eggs, plus 3 egg yolks
2 cups half & half
pinch of nutmeg
salt and freshly ground black pepper, to taste
1 store-bought pie crust, deep dish (or line a deep pie dish with your own homemade shortcrust pastry)
1½ cups Gruyère cheese, shredded, divided

Preheat oven to 350°F with the rack in the middle position.

In a medium saucepan, bring 4 cups of water and the smoked turkey meat to a boil, then reduce to a simmer and add collard greens, onion, salt and pepper and braise for 25–30 minutes. Once greens are tender, drain and let cool for 10 minutes. Roll collard mixture in a clean dish towel to absorb any excess liquid and set aside. Once cooled, shred ¼ cup of smoked turkey by hand and reserve.

In a medium bowl, whisk the eggs and yolks and add in half & half, nutmeg, salt, pepper, reserved smoked turkey and collard green mixture. Stir to just combine.

Spread half of the Gruyère cheese on the bottom of the pie crust. Pour in the egg mixture then top with remaining cheese.

Place quiche on a sheet tray and bake for 55 minutes, or until set. Remove quiche from the oven and let cool for 15 minutes before serving.

This recipe appeared in the Winter 2025 issue as part of a larger story: A Winter Menu.