Dr. Seuss probably didn’t have Tommy’s Super Greens in mind when he wrote his most famous book, which inspired us to create this delicious quiche. Pair with a simple dressed salad or fresh fruit for a weekend brunch the whole family is sure to enjoy. For ovo-lacto vegetarians, just substitute extra greens in place of the ham for a delicious main entree that can be enjoyed anytime, day or night!
Tommy’s Green Eggs and Ham Quiche
- 1 Bag Tommy’s Seasoned Super Greens, Thawed, Drained
- 6 Each Large Eggs, Grade A
- 1 Cup Milk
- ½ Cup Heavy Cream
- ½ Cup Onion, Diced, Cooked, Drained
- ¾ Cup Ham, Diced
- Vegetarians: Remove the ham and add extra greens.
- 1 Tsp Fresh Thyme, Minced
- 1 Tsp White Pepper, Ground
- ½ Tsp Nutmeg, Ground
- ½ Tsp Kosher Salt
- ½ Cup Cheddar Cheese, Shredded
For the Crust:
- 1 3/4 Cup All Purpose Flour
- ½ Tsp Kosher Salt
- 9 Tbsp Unsalted Butter, Chilled, 1/4” Slices
- 3 – 4 Tbsp Very Cold Water
Servings: 6 servings
Prep Time: 1.5 hours
Cuisine Type: American
- Preheat oven to 350F.
- In a mixing bowl, combine the all purpose flour, salt, and sliced butter. Mix by hand until crumbly with pea-size balls of butter.
- Fold in the cold water gradually until the pie dough just comes together. Be careful not to over mix. Refrigerate the dough for at least one hour before continuing.
- Roll out the dough on a floured surface and fit into a greased 10” pie pan. Place the pie dough into the oven and bake until the crust has fully set, but has not browned – About 15 minutes. It is recommended to weigh the pie crust down with parchment paper and a pie weight, or dried beans while baking.
- Remove the pie dough from the oven, remove the pie weight and parchment paper and set aside to cool before proceeding to the next step.
- In a large mixing bowl, combine the large eggs, milk, heavy, cream, minced thyme, ground white pepper, ground nutmeg, and kosher salt. Whisk for 2-3 minutes or until fully combined.
- Evenly distribute Tommy’s Seasoned Super Greens, ham, and cooked onions inside the par-baked pie crust.
- Gradually pour the seasoned egg mixture until it sits ¼” below the top edge of the pie crust. Gently sprinkle the cheddar cheese over the top.
- Transfer the quiche to the oven and bake at 375F for 30 – 40 minutes. When the center of the quiche is puffy, fully set, but still slightly jiggly (like gelatin), the quiche is done.
- When done, remove the quiche from the oven and allow to rest for 15 minutes before serving.