Spring Greens Quiche
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
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
Reviews
Everyone loved this. I'm making it again!
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.