Spring Greens Quiche
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
YIELD: 6 servings.
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 large egg white, beaten
-
1/2 cup shredded Jarlsberg cheese
-
3 large eggs
-
1 large 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 in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 465 calories, 35g fat (17g saturated fat), 219mg cholesterol, 515mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 14g protein.
© 2024 RDA Enthusiast Brands, LLC