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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Leafy greens brighten this savory pieâthe 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:
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.
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