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Spring Greens Quiche

 Spring Greens Quiche
Leafy greens brighten this savory pieā€”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
6 ServingsPrep: 40 min. Bake: 35 min. + standing

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

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

2 of 2

Spring Greens Quiche (continued)

Directions (continued)

  • 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.
  • Brush prepared crust with egg white; layer with wilted greens, cheese
  • and cooked bacon. In a large bowl, whisk remaining ingredients; pour
  • over top.
  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.