6 cups finely chopped white Salad Savoy®
1 cup water
1 cup half-and-half
1 cup shredded Monterey Jack cheese
1 cup shredded Swiss cheese
1 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
One 9-inch ready-to-bake deep-dish pie crust
Preheat the oven to 350°F.
Place the Salad Savoy® and water in a large soup pot. Cover, and cook over medium heat for 10 to 15 minutes, or until tender. Drain, let cool, and drain again, squeezing out any excess water.
In a medium bowl, beat the eggs and half-and-half until well combined. Add the Monterrey Jack cheese, Swiss cheese, Salad Savoy®, onion powder, nutmeg, salt, and pepper; mix well then pour into the pie crust.
Bake for 40 to 45 minutes, or until firm. Let sit for 5 minutes then cut into wedges and serve.
To separate Salad Savoy® leaves, place the core of the head on a firm surface. Place your hands over the leaves and push down with a sharp, quick motion.