Swiss Chard and Mushroom Quiche with White Cheddar

This creamy family-style quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed approach to brunch. Make the pastry and sauté the vegetables the night before.

For The Crust:
2 sticks butter, cut into small pieces and frozen until firm
2⅔ cups all-purpose flour, unbleached
coarse sea salt
1 large egg
1 large egg yolk
¼ cup + 3 Tbsp. ice water
vegetable oil cooking spray

For The Filling:
3 Tbsp. butter
1 lb cremini mushrooms, thinly sliced
coarse sea salt
black pepper, freshly cracked
2 large cloves garlic, minced
8 (12 oz) cups Swiss chard, stems and ribs removed, washed and coarsely chopped
9 large eggs
3¼ cups half-and-half cream
2½ cups sharp white cheddar, shredded (6½ oz)

Make the Crust:
Pulse butter, flour, and 1 tsp. 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.

Roll out dough to a 14x21" 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 ½" above rim. Freeze until firm, about 30 minutes.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).  Place 1 oven rack in the middle position and the other in the lower third.

Line dough with parchment, pressing flush and leaving a 2" 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, 15-17 minutes more. Let cool slightly on a wire rack.

Reduce oven temperature to 325°F (165°C/140°C fan, Gas Mark 3).

Make the Filling:  
Heat 2 Tbsp. butter in a large skillet over high heat. Cook mushrooms until tender, about 8 minutes (adjust heat if needed). Season with ½ tsp. salt and some pepper; transfer to a bowl.

Let skillet cool. Add remaining Tbsp. butter. Cook garlic over low heat, stirring often, until fragrant, about 1 minute. Stir in chard; season with ½ tsp. 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 tsp. salt in a bowl. Sprinkle 1¼ cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1¼ cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than ¼" from the top of crust; discard extra.)

Bake on middle rack, rotating halfway through, until custard is just set, 35-45 minutes. Let stand on a wire rack for 15 minutes. Cut into squares. Serve immediately.

Makes 12-15 servings.