Ham and Greens Quiche with Cheddar and Parmesan

Ingredients

Filling

• 2 Tbsp neutral flavored oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 packed cups of chopped greens- see note above
• 1 cup baked ham, chopped
• 3 large eggs, lightly beaten
• 1/3 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cheddar cheese, shredded
• 1/2 cup Parmesan cheese, shredded and divided

Pie Crust

• 4 cups of all-purpose flour
• 1 Tbsp sugar
• 2 tsp salt
• 1 1/2 cups lard, chilled
• 1 Tbsp vinegar
• 1 egg
• 1/2 cup cold water

Directions

1. Preheat oven to 375 degrees.
2. For the crust: Place the flour, sugar, and salt in the bowl of a food processor. Pulse several times to mix.
3. Place the lard in the food processor and pulse again until the mixture resembles coarse crumbs.
4. Beat the vinegar, egg, and water together in a small bowl and slowly add the mixture to the food processor until the mixture comes together.
5. Divide the dough into 5 equal portioned disks (or 4 if making 10 inch pies).
6. Reserve one disk for the pie and wrap and freeze the remaining disks.
7. Roll the disk for the pie into a 10 inch circle on a lightly floured surface. Place the crust in a pie pan and crimp the edges. Chill the crust while making the filling.

For the filling

1. Heat oil in a large skillet over medium heat.
2. Add the onion and cook 5 minutes until tender and translucent. Add the garlic and cook 1 minute.
3. Add the greens to skillet, and stir to coat with the oil mixture.
4. Cook the greens, stirring occasionally, over medium heat 3-4 minutes until wilted down and becoming tender. If using more mature greens, increase the time as needed. Add the ham and cook 1 minute to warm through. Season with salt and pepper to taste.
5. Place skillet ingredients in a bowl. Add cheddar, 1/4 cup Parmesan, and eggs and stir to combine thoroughly. Pour the filling into the prepared crust.
6. Sprinkle the remaining 1/4 cup Parmesan over the top of the filling.
7. Bake quiche at 375 degrees for 25-35 minutes until the center is just set.
8. Remove from the oven and cool slightly before serving or cool completely and serve at room temperature.
9. Note:Use any variety of greens you like for this quiche. You can use a blend of Swiss Chard, kale, arugula, and beet greens, but a single variety will work well. If using baby greens, leave whole. If the leaves are more mature, chop them into bite size pieces before cooking.