Ingredients
Pastry for single-crust pie (9 inches), see below6 center-cut bacon strips, chopped5 cups julienned dandelion greens or Swiss chard5 cups fresh baby spinach3 green onions, thinly sliced1 egg white, beaten1/2 cup shredded Jarlsberg cheese3 eggs1 egg yolk1 cup heavy whipping cream3/4 cup 2% milk1/4 teaspoon salt1/4 teaspoon dried basil1/8 teaspoon ground nutmegDash pepper
Preparation
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.
