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

Spring Greens Quiche Recipe

Publisher Photo
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

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 Eggland's Best 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.

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 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.

Reviews for Spring Greens Quiche

AVERAGE RATING
   (2)
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MY REVIEW
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.

MY REVIEW
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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