SUNFLOWER GREENS QUICHE

     2      8” small pie crusts

     1      8oz package fresh mushrooms, sliced

     1      large onion chopped

     2      medium cloves garlic, crushed

     1      tablespoon olive oil

     3      ounces JONATHAN’S Sunflower Greens

     4      ounces grated cheese of your choice

     5      medium eggs

     1      cup half & half cream

     2      cups (approximately) milk

            Salt & pepper to taste

Line bottom of oven with foil, then preheat to 450^oF

Preparation & cooking time: about 1 ½ hours.

• Brown pie crusts lightly in oven, piercing dough to allow steam to escape.

• Brown mushrooms, onion and garlic on med-high in frying pan with olive oil.

• Remove any seed hulls or roots from Sunflower Greens and chop into about 1-inch pieces. Sprinkle half of greens on the bottom of each pie pan.

• Spread mushroom mixture equally in each pie pan.

• Divide grated cheese and sprinkle on mushroom mixture.

• Beat eggs in a medium bowl until well blended. Add cream, milk, salt & pepper and beat until well mixed.

• Pour egg mixture equally into each pie crust. Add more milk or cream if necessary to fill pans almost to the top (with a fork, pat additional milk to disperse it into the egg mixture).

• Bake pies in oven at 450 for 15 minutes. Reduce heat to 350 and bake for an additional 45 minutes.                                              Recipe serves 8