Spring Greens Quiche

One pie crust
6 pieces bacon
10 cups any kind of Red Dog Farm greens, chopped: Turnip tops, Bok Choi, Stir-fry Mix, Kale, etc.
3 Red Dog Farm Scallions (green onions) thinly sliced
3 large eggs or 4 pullet eggs, beaten
1/2 cup shredded Jarlsberg cheese
1 cup heavy whipping cream
3/4 cup milk
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp nutmeg
Dash pepper

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 and green onions in drippings until wilted and liquid is evaporated. Layer crust 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 near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings