Spring Greens Quiche
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
974
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).