1. Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400°.
2. Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions, chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bake until golden brown and set, 25 to 30 minutes.
3. Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 527 (62%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 1102.3mg||339 %|
|Sodium 897.6mg||31 %|
|Potassium 667.5mg||18 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 33.9g|
|Protein 44.8g||64 %|
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Calories per serving: 845
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