This creamy make-ahead quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed, family-friendly approach to brunch.

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Ingredients

For the Crust

For the Filling

Directions

  • Make the crust: Pulse butter, flour, and 1 teaspoon salt in a food processor until it resembles coarse meal with some large pieces. Whisk together egg, yolk, and water. Pulse flour mixture, drizzling with egg mixture, until dough forms. Turn out dough onto plastic wrap; shape into a rectangle, and wrap. Refrigerate until firm, at least 1 hour.

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  • Roll out dough to a 14-by-21-inch rectangle on a lightly floured surface. Refrigerate until firm, about 15 minutes. Coat a rimmed baking sheet with cooking spray. Fit dough into sheet. Fold excess under, and pinch to form a crust that comes 1/2 inch above rim. Freeze until firm, about 30 minutes.

  • Preheat oven to 375 degrees, with 1 rack in middle position and 1 rack in the lower third. Line dough with parchment, pressing flush and leaving a 2-inch overhang on all sides. Top with dried beans or pie weights. Fold parchment over crust edges. Bake on lower rack, rotating halfway through, for 40 minutes. Remove beans and parchment. Bake until golden brown and crisp, 15 to 17 minutes more. Let cool slightly on a wire rack.

  • Reduce oven temperature to 325 degrees. Make the filling: Heat 2 tablespoons butter in a large skillet over high heat. Cook mushrooms until tender, about 8 minutes (adjust heat if needed). Season with 1/2 teaspoon salt and some pepper; transfer to a bowl.

  • Let skillet cool. Add remaining tablespoon butter. Cook garlic over low heat, stirring often, until fragrant, about 1 minute. Stir in chard; season with 1/2 teaspoon salt and some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms. Let cool slightly.

  • Whisk eggs with half-and-half and 2 teaspoons salt in a bowl. Sprinkle 1 1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust; discard extra.) Bake on middle rack, rotating halfway through, until custard is just set, 35 to 45 minutes. Let stand on a wire rack for 15 minutes. Cut into squares. Serve immediately.

Cook's Notes

Make the pastry and saute the vegetables the night before.

Reviews (5)

181 Ratings
  • 5 star values: 11
  • 4 star values: 37
  • 3 star values: 74
  • 2 star values: 52
  • 1 star values: 7
Rating: 3 stars
02/23/2017
Followed the recipe exactly, but it was kind of salty. I'd cut down on the salt next time. But this is definitely a keeper!
Rating: Unrated
04/22/2014
I made this for Easter last Sunday and it was super delicious. I followed the recipe just as described and was able to cover the cookie sheet perfectly with the amount of dough listed. I used my Pampered Chef stoneware cookie sheet. The dough did come away from the sides a little but I just poured the eggs in and it all worked out fine. I used Chard from my garden and used an aged Irish cheese from Costco. It really is so good it just melts in your mouth. Definitely will make again!
Rating: Unrated
04/19/2014
The dough barely fits in a half-sheet pan. I wonder what size they were thinking?
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Rating: 4 stars
09/19/2011
I also halved the recipe and used a 9x13 pan successfully. Used the crust recipe here and it was great! But do use 'baking beans' to keep the crust from bubbling up too much. Great flavors.
Rating: Unrated
08/03/2011
I halved this recipe and used a different crust, and it turned out great. The flavors blend so well and it was really easy to prepare. I may add some seasoning to the custard next time, possibly nutmeg, but as is this is a great recipe I will make it again.