Ingredients
1 sheet refrigerated pie crust2 tablespoons olive oil1 cup frozen chopped collard greens, thawed and drained1 small onion, chopped1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper2 cups shredded Colby-Monterey Jack cheese3/4 cup cubed fully cooked ham6 large eggs1 cup 2% milk
Preparation
Preheat oven to 375°. Unroll crust into a 9-in. pie plate; flute edge. Chill while preparing filling.
In a large skillet, heat oil over medium-high heat. Add collard greens and onion; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in salt and pepper. Cool slightly; stir in cheese and ham. Spoon into crust.
In a large bowl, whisk eggs and milk until blended. Pour over top.
Bake on lower oven rack until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
