Preheat oven to 375F.
Melt the butter or coconut oil in a small pan. Or, if you’re using bacon, skip the
butter/coconut oil and cook the bacon to render the fat, then remove bacon to
a plate and reserve.
Add onions to either the butter, coconut oil or bacon grease, and saute over
medium heat until softened and lightly browned, about 8 minutes. Add a 1/4
cup of water and, with a spatula, scrape the bottom of the pan to lift up the
caramelized onions. Stir.
Add mushrooms, garlic, salt, pepper, herbs and mustard/turmeric. Saute about
5-10 minutes to soften mushrooms and blend flavors. When the mushroom
blend begins to caramelize, add another 1/4 cup of water and, again, use your
spatula to lift up the flavors from the bottom of the pan.
Add the greens and a pinch of salt and cook those in for another 5 minutes
longer, or until the greens are softened and the water has cooked down. Remove
Combine eggs, milk, and flour in a blender or food processor, and beat well. Or
mix them in a bowl by hand if you have young “helpers”. Whatever works – the
goal is to mix all of the combined ingredients thoroughly.
Spread the grated cheese over the bottom of the unbaked crust, then add the
mushroom and greens blend. If you’re used bacon grease, add in the reserved
bacon here. Pour in the egg mixture, and sprinkle with the topping of your choice.
Bake, uncovered, for 35 to 40 minutes, or until firm in the center.