With its warm, comforting egg, cheese, golden, flaky crust, and just enough greens to balance, this quiche is a universal hit. Serve for brunch, lunch, or while hosting with a simple salad of Gardyn greens. Inviting and belly-warming yet light, you’ll have guests begging for seconds.
For the crust
2 cups (250 grams) all-purpose flour
¾ teaspoon sea salt
11 tablespoons (150 grams) unsalted butter, cut into pieces and chilled
6 tablespoons (90 milliliters) ice-cold water
For the filling
½ shallot, thinly sliced
1 clove garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 ½ cups (360 milliliters) heavy cream
4 large eggs
2 large egg yolks
¾ teaspoon sea salt
Freshly ground black pepper
¾ cup (85 grams) crumbled feta cheese
3 tablespoons chopped fresh Gardyn Chives
10-inch (25cm) springform pan with (7.5cm) 3-inch sides
Baking beads, dried beans or dried rice
To make the crust
In a large bowl, stir together the flour and salt. Working quickly, use your fingers to pinch the butter into the flour until all the pieces are smaller than a pea. Drizzle four tablespoons of the ice-cold water as you continue to work the dough quickly with your hands. Add another tablespoon of the water. Grab a small handful and see if the mixture holds together as a shaggy dough. If not, add the remaining tablespoon of water. Shape into a disc, wrap in beeswax cloth, and chill in the refrigerator for at least 1 hour.
Flour a clean, smooth surface. Use a rolling pin to roll the dough out to a circle approximately 14-inches (35.5 cm) in diameter, continuing to sprinkle flour on the dough, surface, and rolling pin as needed. Drape over an ungreased 10-inch (25 cm) wide, 3.5-inch (7.5 cm) tall springform pan. Gently press the dough against the bottom and sides of the pan (it’s okay if it doesn’t come all of the way up). Chill the pan with the dough in the freezer for at least 20 minutes.
While the dough is cooling, preheat the oven to 350° Farenheit (175° Celsius).
Remove the pan from the freezer. Cover the dough with a piece of parchment paper and fill with baking beads, dried beans, or dried rice to hold in place. Bake for 60 minutes, or until the crust edges look golden. Remove from the oven, set on a wire rack, and remove the baking beads and parchment. Let cool.
To make the filling:
In a large pan over medium heat, sauté the garlic and shallot in the oil until softened (about a minute). Add the swiss chard or tatsoi and cook until it wilts. Pour into a large bowl and let cool.
Once cool, add the cream, whole eggs, egg yolks, salt, and plenty of pepper to the bowl. Whisk until combined. Gently stir in the cheese and chives. Pour the filling into the cooled, baked crust. Return to the oven and bake until the quiche “quivers cohesively,” like Jell-O, about 30-40 minutes. Let cool completely before slicing into wedges. Serve with a side salad of Gardyn greens (such as American Mustard, Arugula, Endive, or Red Mustard).