Garden Quiche

From the garden

• 1 bunch cooking greens (chard, spinach, kale, mizuna, or any tender cooking green), stemmed and chopped
• 1 medium onion, thinly sliced
• 2 tbsp soft herbs (chives, parsley, or dill), chopped (optional)

From the pantry

• 1¼ cups all-purpose flour · for the crust
• 8 tbsp cold butter, cubed · for the crust
• 4 eggs
• ¾ cup heavy cream
• ½ cup whole milk
• 1 cup sharp cheddar, shredded · or crumbled goat cheese
• 1 tbsp olive oil · for the vegetables
• salt
• black pepper

1. Make the crust: rub the cold butter into the flour and a half teaspoon of salt until it looks like coarse crumbs with some pea-size bits, then stir in ice water a tablespoon at a time (about 4) until it just holds together. Press into a disk and chill 30 minutes.
2. Roll the dough to fit a 9-inch pie or tart pan, prick the base, line with parchment and pie weights (dry beans work), and blind-bake at 375°F for 20 minutes; remove the weights and bake 5 more, until the base looks dry.
3. Meanwhile, soften the onion in the olive oil over medium heat, 8–10 minutes, then add the greens and cook until wilted AND the pan is dry. Keep going until no liquid remains, since wet greens are what makes quiche soggy. Season well.
4. Whisk the eggs with the cream, milk, herbs if using, a half teaspoon of salt, and plenty of pepper until completely smooth.
5. Scatter the cheese and vegetables over the warm crust, pour the custard over, and bake at 350°F for 30–35 minutes, until the edges are set but the center still shivers slightly when nudged.
6. Rest at least 15 minutes before slicing. The custard finishes setting as it cools, and it's just as good at room temperature.