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Spring Greens Quiche Recipe

Spring Greens Quiche Recipe

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 YIELD: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 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 near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

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 Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.