Make Ahead: The dough for the crust needs 30 minutes' refrigeration/resting time.
- 2 cups flour, plus more for the work surface
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- About 6 tablespoons ice water
- 3 tablespoons extra-virgin olive oil
- 3 large cloves garlic, cut into paper-thin slices
- 1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded
- Kosher or sea salt
- Crushed red pepper flakes
- 5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels
- 4 large eggs
- 1 1/2 cups heavy cream
- Freshly ground black pepper
- 8 ounces Comte cheese, shredded (2 cups)
For the crust: Combine the flour, salt and sugar in the bowl of a food processor; pulse briefly.
Distribute the butter around the bowl and pulse until the butter is broken into small pieces. With the motor running, add the water and process until the dough begins to clump together. (You may need to add a little less or a little more water, depending on the dryness of the flour.) Turn the dough out onto a clean work surface and press it into a disk. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Lightly flour a work surface. Have ready a 9 1/2-inch quiche pan or 9-inch deep-dish pie plate.
Roll the chilled disk of dough on the work surface into a large circle, about 15 inches in diameter, then carefully transfer the dough to the quiche pan or deep-dish pie plate, pressing the dough gently into the bottom and up the sides. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line the shell with parchment paper and fill with beans or pie weights.
Place the pan or pie plate on a rimmed baking sheet; bake for 20 minutes. Carefully lift out the parchment paper and weights; use a fork to prick the shell on the bottom if it has puffed up, then return it to the oven and bake for 10 to 15 minutes, until it is lightly browned on the inside. Transfer the pan or pie plate to a wire rack to cool.
Reduce the heat in the oven to 375 degrees.
For the filling: Heat the oil and garlic in a large, deep skillet over medium heat. Cook for about 5 minutes, stirring once or twice, until the garlic starts to soften and barely sizzle. Do not let the garlic brown or it will become bitter.
Add a handful of greens, using tongs to stir them around to coat them with the oil. Cover and let the greens wilt for a few minutes. Add the remaining greens (by the handful) as those in the skillet begin to wilt. Uncover and add a sprinkle of salt and crushed red pepper flakes to taste. Cook, uncovered, for 20 to 30 minutes, turning the greens frequently until they are completely tender. Reduce the heat to medium-low as needed to prevent them from burning.
Once the greens are cooked, add the cooked bacon to the skillet; use tongs to incorporate. Remove the pan from the heat and let it cool for a few minutes.
Whisk together the eggs and cream in a large bowl, then add a generous grind of black pepper. Add the cooked greens-bacon mixture and the Comte cheese; stir to mix well.
Return the pan or pie plate with the baked tart shell back to the baking sheet. Pour in the the filling. Bake for 45 to 50 minutes, until the quiche filling is puffed and beautifully browned. Transfer to a wire rack to cool for 10 minutes before serving.
From Alexandria cookbook author Domenica Marchetti.
Tested by Domenica Marchetti.
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