1 (12 ounce) package Cut 'N Clean Greens Beet Greens
1 (10 inch) deep-dish pie shell
1 tablespoon olive oil
1 onion, chopped (about 8 ounces)
1 garlic clove, finely minced
1 pound (total) of 4 types of wild mushrooms (such as oyster, shiitake, Portobello, etc.), thinly sliced
1 cup whole milk
3 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
3/4 cup grated Swiss cheese (3 ounces)
Heat oven to 400 degrees. Prick pie shell several times (to avoid bubbling and air pockets) and pre-bake it for about 15 minutes.
While shell is baking, heat a 12-inch nonstick skillet over medium heat and sauté beet greens until wilted, about 2-3 minutes; if greens stick, add 1 tablespoon water, but you may need no added water. Remove greens from pan and cool. When cool enough to handle, mass greens on a cutting board and chop very finely.
While greens are cooling, make filling: Heat oil in same skillet (no need to wash it) and sauté onion for 5-7 minutes, until soft and starting to get brown. Add garlic and sauté for 1 more minute. Add mushrooms and cook over medium heat for about 12-15 minutes, until soft and reduced in volume. Add greens and stir to mix well. Remove skillet from heat.
In a 4-cup measuring cup, measure the milk. Add eggs, salt, nutmeg and black pepper and whisk until well mixed.
Remove pie crust from oven and pour leek-mushroom mixture into crust. Pour egg mixture over vegetables (crust will be full). Sprinkle grated cheese over top and bake about 30 minutes, until set and lightly brown on top. (Cover edge of pie crust with foil or crust protector if it begins to get too brown or begins to burn during last few minutes of baking.
Remove from oven and cool at least 15 minutes before serving. Serve warm or at room temperature.
Choose 1/4 pound each of four different types of wild mushrooms, to add interest and flavor. If all you have available are button mushrooms, however, feel free to use them. Substitution idea: Use leeks instead of the onion.