Spring Greens Quiche

Name: Spring Greens Quiche
Ingredients: Pastry for single-crust pie (9 inches), see below; 6 center-cut bacon strips, chopped; 5 cups julienned dandelion greens or Swiss chard; 5 cups fresh baby spinach; 3 green onions, thinly sliced; 1 egg white, beaten; 1/2 cup shredded Jarlsberg cheese; 3 eggs; 1 egg yolk; 1 cup heavy whipping cream; 3/4 cup 2% milk; 1/4 teaspoon salt; 1/4 teaspoon dried basil; 1/8 teaspoon ground nutmeg; Dash pepper

15 ingredients

5 steps

Ingredients

Pastry for single-crust pie (9 inches), see below
6 center-cut bacon strips, chopped
5 cups julienned dandelion greens or Swiss chard
5 cups fresh baby spinach
3 green onions, thinly sliced
1 egg white, beaten
1/2 cup shredded Jarlsberg cheese
3 eggs
1 egg yolk
1 cup heavy whipping cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground nutmeg
Dash pepper

Directions

1

Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
2

Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack.
3

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated.
4

Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top.
5

Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.