Trisha Yearwoodâs Cheese Boat Food

CHEESY QUICHE

Cheesy Quiche image

Provided by Trisha Yearwood

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for the muffin pan
3 strips thick-cut bacon, chopped
5 cups cornflakes, lightly crushed
1 1/2 cups grated white sharp Cheddar
1 tablespoon unsalted butter
1/2 Vidalia onion, diced
1 teaspoon ground mustard powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly cracked black pepper
1 bunch collard greens, stemmed and finely chopped (about 3 cups)
1 cup half-and-half
4 large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.

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