Spring Greens Quiche

• 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

1. Preheat oven to 375u0b0. 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.

pastry, center, dandelion, baby spinach, green onions, egg, cheese, eggs, egg yolk, heavy whipping cream, milk, salt, dried basil, ground nutmeg, pepper

Taken from www.tasteofhome.com/recipes/spring-greens-quiche/ (may not work)