Green Pie

Everything about this pie is heavenly, from the creamy chevre cheese to the silky combo of eggs and fresh cream to the buttery pie crust! This recipe makes one pie, enough for four hearty servings. Serve with roasted potatoes and a side of baby greens salad for a healthy brunch.

Preheat the oven to 375.

Crust: Make your own trusted recipe or try this: mix 1/2 cup white flour and 3/4 cup wheat flour with a tsp. of salt in a food processor with the steel blade. Add one stick of butter, cut into chunks. Pulse until all the butter is incorporated into the flour. Leave the machine running and feed about 1/4 cup cold water through the feed tube. Add some more flour if too sticky, which it most likely will be. Turn out onto a floured surface and roll flat. Place into a pie dish. Make a few holes in the bottom of the crust with a fork. Layer the dish with crumbled chevre. Be generous!

Filling: Fill a six quart pan with loosely packed baby greens (I used beet and mustard, but spinach would be great, I am sure) and a little water. Bring to a boil and let the greens just barely wilt. Remove from heat, strain fully and chop up the greens with a sharp knife. Layer over the cheese in the pie dish. In a small bowl, beat four eggs and then add 1 cup good heavy cream. Salt generously and pepper. Pour the egg/cream mixture over the greens. Sprinkle the top with nutmeg and bake for about an hour.