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Spring Greens Quiche Recipe
Spring Greens Quiche Recipe photo by Taste of Home

Spring Greens Quiche Recipe

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Leafy greens brighten this savory pie—the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.—Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES: 6 servings


  • 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

Nutritional Facts

1 piece equals 465 calories, 35 g fat (17 g saturated fat), 219 mg cholesterol, 515 mg sodium, 26 g carbohydrate, 2 g fiber, 14 g protein.


  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 near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Pastry for single-crust pie (9 inces): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Spring Greens Quiche in Country Woman April/May 2013, p37

Nutritional Facts

1 piece equals 465 calories, 35 g fat (17 g saturated fat), 219 mg cholesterol, 515 mg sodium, 26 g carbohydrate, 2 g fiber, 14 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Mar. 6, 2015

"Looks so good. Would this work if I doubled the recipe and made in a 9 x 11 oblong pan? Would like to try this for Easter brunch but need more than 6 servings."

Reviewed Apr. 24, 2014

"I didn't have all the listed greens on hand, so I substituted spinach and red peppers instead. My family loved the dough and the quiche in general. The only comments were that the filling was a bit soft: I had forgotten to put in the cheese. Also, I actually used all the bacon grease to sauté the vegetables. This made the filling succulent. Even with my changes, the recipe was delicious and I would definitely make it again."

Reviewed Apr. 9, 2014

"this is an absolutely wonderful recipes. I made it exactly as printed it turned out great.

next time I think I will add all half and half instead of cream and 2 percent milk."

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