Spring Greens Quiche Recipe
- 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
- 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.
1 piece: 465 calories, 35g fat (17g saturated fat), 219mg cholesterol, 515mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 14g protein.
Reviews for Spring Greens Quiche
"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."
"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."
"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."