Warm Winter Quiche with Feta, Chives, and Swiss Chard

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.