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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it into the bottom and sides. Trim any excess dough.
- 4
Pre-bake the Crust
Preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 15 minutes until lightly golden. Allow to cool slightly.
Filling Preparation
- 5
Prepare the Collard Greens
In a skillet over medium heat, sauté chopped collard greens until wilted and tender, about 5-7 minutes. Remove from heat and let cool slightly.
- 6
Mix the Filling
In a mixing bowl, whisk together eggs, heavy cream, black pepper, and nutmeg until well combined. Stir in the sautéed collard greens and shredded duck confit.
- 7
Add Cheese
Fold in the sharp cheddar cheese into the egg mixture until evenly distributed.
- 8
Combine and Fill
Pour the filling mixture into the pre-baked crust, spreading it evenly.
Baking
- 9
Bake the Quiche
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
- 10
Cool and Serve
Remove the quiche from the oven and let it cool for about 10 minutes before slicing and serving.