Whether kicking it with friends, family or relaxing solo, here are two of my favorite brunch recipes for your Sunday. Collard greens give the classic quiche an unbelievably tasty Soul Food twist. Don't forget to pair it with an Orange Blossom Mimosa.
Down Home Country Quiche
8 oz package frozen collard greens
3 cloves of fresh garlic minced
½ cup of smoked pork tenderloin diced (can substitute smoked turkey)
1 ¼ cup of milk
1 cup of grated asiago cheese
2 tsp of olive oil
Dash of cayenne pepper (optional)
1 refrigerated pie crust for 10 inch quiche OR
1 pkg refrigerated pie crust for 24 mini quiches
- Cook greens in boiling salty water for 10 minutes and drain thoroughly.
- Heat olive oil in sauce pan and sauté onions until tender. Add garlic and cook 2 to 3 more minutes. Add smoked pork and sauté additional minute.
- Mix in drained greens and cook 2 more minutes. Note the greens will be drier than normal collard greens. Add cayenne pepper to taste because