New Year’s Day Quiche


I have been trying to think of something a little different for New Year’s Day.  Don’t get me wrong, I love the traditional meal of greens and peas, but after all of the Christmas meals, I’m just not feeling the big meal this year.  The idea of a quiche with turnip greens came to me late Sunday night.  I had everything I needed in the refrigerator and pantry to make a basic quiche.  I made the dough for the crust before going to bed.  The next morning I simply took the dough from the refrigerator, rolled it out, and mixed up my quiche filling.  The quiche was fabulous!  This would be great for brunch on New Year’s Day, after a late night of celebrating.   As for the peas, I’ll make Texas Caviar for everyone to snack on while watching football games.

My greens were a combination of turnip greens, mustard greens, and turnip roots that I had put in the freezer myself.   I spooned 10 ounces from my freezer container, leaving as much liquid as possible in the container.  I then put the greens in a colander to drain off more liquid before squeezing them dry in a kitchen towel.

I would like to thank you for a wonderful year!  You have taken the time out of your busy schedule to read NJSD, and for that I am grateful.  I look forward to sharing and discovering more delicious recipes with you during 2015.  As always, I love hearing from you.  You can comment online or send a private message or question to me at  Have a happy and blessed New Year!

5.0 from 1 reviews
New Year's Day Quiche
  • ½ lb. ham, diced
  • 2 tbsp. butter
  • ¼ c. finely diced onions
  • 6 extra-large eggs
  • 10-oz. frozen turnip greens, thawed
  • 1½ c. half-and-half
  • 2 c. grated Swiss cheese
  • salt and pepper, to taste
  • ½ tsp. ground mustard
  • pinch cayenne pepper, or to taste
  1. Preheat oven to 375°F.
  2. Melt the butter in a skillet. When hot, add the ham and cook until lightly browned, stirring occasionally. Remove from pan with a slotted spoon and place on a paper towel lined plate to drain.
  3. Add onions to the remaining butter and cook, stirring often, until soft. Remove from pan and set aside.
  4. Place thawed turnip greens in the middle of a clean dish towel. Roll the dish towel up and twist the ends tightly. Squeeze, over the sink, until the turnip greens are dry, set aside.
  5. In a large bowl beat eggs until mixed well. Add half-and-half and whisk to combine. Add ham, onions, turnip greens, Swiss cheese, salt, pepper, ground mustard, and cayenne pepper, mix well.
  6. Place the prepared crust on a baking sheet. Pour egg mixture into the prepared crust. Bake for 35 to 45 minutes or until the center is set.

5.0 from 1 reviews
New Year's Day Quiche Crust
This is Ina Garten's Perfect Pie Crust recipe, minus the sugar.
  • 1½ sticks (12-tbsp.) very cold unsalted butter
  • 3 c. all-purpose flour
  • 1 tsp. kosher salt
  • ⅓ c. very cold vegetable shortening
  1. Measure the flour and salt into the bowl of a food processor, fitted with a steel blade. Pulse a few times to mix. Take the butter and the shortening from the refrigerator and dice the butter. Add to the flour mixture and pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and form into a ball, cut in half and slightly flatten into a disc. Wrap each half in plastic wrap and place inside a Ziploc bag. Refrigerator for 30 minutes or freeze for later use.
  2. If frozen, remove from freezer and allow to thaw on the counter for about 15 minutes. If refrigerated, begin with next step.
  3. Roll the dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick on the board. Fold the dough in half, place in a pie pan, and unfold. Gently press the dough against the pan to fit.
The recipe makes 2 (10-inch) crusts.

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Black-Eyed Peas and Greens




Black-Eyed Peas and Greens
  • 4 slices smoked bacon
  • 1 c. chopped onion
  • 4 c. chicken broth
  • 4 c. water
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. red pepper flakes, (or to taste)
  • 2 lb. frozen black-eyed peas, thawed
  • 1½ lb. fresh turnip greens, cleaned, trimmed and coarsely chopped
  • 2 tbsp. pepper vinegar plus extra for serving, if desired.
  1. Cook bacon in Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside.
  2. Add onion to drippings and sauté for 4 minutes, stirring occasionally. Stir in broth, water, salt, black pepper, red pepper flakes, black-eyed peas, and turnip greens; bring to a boil.
  3. At this point you can transfer everything to a crock-pot and cook on low 4 to 6 hours or reduce heat and simmer for about 1½ hours or until the peas are tender, stirring occasionally.
  4. Stir in vinegar.
  5. Serve with extra pepper vinegar, if desired.


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