Ingredients

Recipe by Monique Hooker

Crust

3 cups flour

8 ounces butter chilled (2 sticks)

2 whole eggs

2 T. cold water (more or less)

1 1/2 sheet pan (jelly roll pan or 11x16)

Filling

4 cups chopped beet greens or other greens

2 cups sliced onion (1 large)

8 ounces swiss cheese, grated

8 whole eggs

1 quart half and half cream

1/2 cup chopped chives

salt, pepper and nutmeg for seasoning

Crust

1.  Place all the ingredients ina  food processor and blend it all until it forms somewhat of a ball.

2.  Move to a flour surface and work it for just a minute or two until it gathers into a smooth dough.  

3.  Flatten into a round, wrap and refrigerate for at least 20 minutes to relax. 

4.  Roll into a large rectangular shape to fit an 1/2 sheet pan (11x16)

5.  Line top of the dough with foil and wight it down to partially bake as this will give you a crusty bottom.

6.  Bake for about 20 minutes at 375, remove the foil and let cool

 Filling

1.  In a bowl mix together the eggs, cream, chives, salt, pepper and nutmeg until well blended.  

2.  Saute the onion in a little butter until brown and very aromatic.

3.  Add the beet greens and sautee until wilted.  

4.  Sprinkle 1/3 of the grated swiss cheese on the bottom of the crust.

5.  Spread the sauteed onion/beet greens on the top and then pour in the custard and sprinkle with the rest of the cheese.  

6.  Bake at 350 for about 1 hour or until the custard is set do not let it get too brown on top, if so lower the temperature.  

7.  To serve as an appetizer let cool slightly and rest for 20 minutes then cut into 1 inch squares.