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Use up your leftover holiday ham to create a lovely Southern style quiche filled with collard greens and topped with cheese.
Bake pie crust for 5 minutes at 350ºF. Beat eggs with milk, cream, butter, and seasonings. Place potatoes and greens in the bottom of the pie crust, making sure to first squeeze out any liquid from them. Then layer onion, ham and cheese.
Pour egg mixture over the top and bake for 40 minutes at 350ºF. Serves 8.
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