Spring Greens Quiche

Name: Spring Greens Quiche
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
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

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

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.
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 in the center comes out clean. Let stand for 10 minutes before cutting.

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.

Nutrition Facts

1 piece: 465 calories, 35g fat (17g saturated fat), 219mg cholesterol, 515mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 14g protein.

Reviews

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Average Rating:

pinkbuddy

Mar 28, 2018

Everyone loved this. I'm making it again!
Ceege

Mar 6, 2015

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.
CookingUSA

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.
Ms Tric

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.