1 1/2 tsp olive or canola oil
1/2 pkg (16-oz size) frozen chopped collard greens, thawed and drained
1/2 cup diced onion
1/4 cup chopped mushrooms
1 1/2 cups shredded pepper Jack cheese
1 cup low-fat milk
2 large eggs or 1/2 cup egg substitute
1/2 cup low-fat Bisquick or similar product
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 400 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.
Heat the oil in a large skillet over medium-high heat; add the ham and saute until browned. Add the greens, onion, and mushrooms; saute approximately 5 minutes until liquid evaporates and onion and mushrooms are tender.
Layer half the ham mixture in the prepared pie plate; top with half the cheese. Repeat the layers with the remaining ham mixture and remaining half of the cheese.In a mixing bowl, whisk together the milk, eggs, Bisquick, salt and pepper; pour over the layered ingredients in the pie plate.
Bake quiche at 400 degrees for 25 to 35 minutes or until a knife inserted in the center comes out clean.
Allow quiche to stand 10-12 minutes before cutting to serve.
Yield: 8 servings
Note: File Photo
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