Spring Greens Potato Bake

Spring Greens Potato Bake

We’re in the thick of green season right now, and I can’t get enough chard and collard greens! You can use either for this recipe, but I’m going to advise against kale because it may be a bit too chewy. 

This beautiful egg bake is crustless, but hearty with layered potatoes and Spring  greens. I mixed in a bunch of vegan ‘imitation bacon bits’ to add a smokey flavor, but these little crunchy soy bits remind me of my childhood. My Mom used to dump fakey baco-bits all over our salads, and it took me years to realize that not ALL all salads had these little crunchy red bits on them. Ack!

Lacto Ovo Vegetarian – Serves 6-8

You Will Need

  • One head of chard of collard greens – clean and pull leafy parts off stems.
  • 4 white or red potatoes
  • 1/2 cup cheese (any variety)
  • 1/4 cup of baco bits
  • 8 eggs
  • 1/2 cup of low-fat milk
  • olive oil to wilt greens and oil baking dish

How to Prepare

I used a large flat Corningware dish (10″). You may use a smaller quiche pan, but you may only need 6 eggs, so beat those LAST if you are using a smaller size.

Wilt greens in a saute’ pan and one tablespoon vegetable oil. It’s ok if the greens are still wet from washing. When greens look a bit cooked through, turn off heat.

In a stock pot, boil SLICED potatoes (about 1/4″ thick) until a fork can puncture easily. Drain and cool.

Layer potatoes and greens in a greased quiche pan. Mix imitation soy bacon bits ( I found mine at Sprouts) into 8 mixed eggs with milk. Beat until smooth.


Pour over the vegetable layers and top with cheese.

Bake at 350 degrees for 35 minutes. The top should be toasty – start checking on it at the 30-minute mark.

Let it cool for at least 30 minutes before serving. I love to put a big dollop of spicy jalapeno jelly next to it – and eat! Enjoy!