Quiche with Beet Greens

Directions

1. In food processor, pulse instant oats with coconut oil and 1 Tb ice water until dough forms a ball. Press out in bottom of pie pan then chill in refrigerator.
2. Saute leeks with chopped beet green stems until softened. Season with pinch of salt, black pepper and nutmeg. Add chopped beet greens and saute until wilted. Allow to cool.
3. Place cooled veg mix in bottom of pie shell and sprinkle one cup shredded cheese over top. Whisk the eggs with 1/4 cup water, 1/4 tsp salt and black pepper and pour egg mixture over top of quiche.
4. Bake in 350 degree oven for 40 minutes or until golden brown and set.