INGREADIENT

• 1 sheet refrigerated pie crust
• 2 tablespoons olive oil
• 1 cup frozen chopped collard greens, thawed and drained
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded Colby-Monterey Jack cheese
• 3/4 cup cubed fully cooked ham
• 6 large eggs
• 1 cup 2% milk

Direction

1. Preheat oven to 375°. Unroll crust into a 9-in. pie plate; flute edge. Chill while preparing filling.
2. 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.
3. In a large bowl, whisk eggs and milk until blended. Pour over top.
4. 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.