Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the filling:
- 6 slices bacon, cooked and crumbled
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 3 cups leafy greens (Swiss chard, spinach, kale), chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup crumbled feta or goat cheese
Instructions
Make the crust:
- In a food processor or bowl, mix flour and salt. Add butter and pulse (or cut in with a fork) until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
- Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll out on a lightly floured surface to fit a 9-inch tart pan or pie dish. Press into the pan, trim excess, and prick the bottom with a fork.
- Chill for 10 minutes while preheating the oven to 375°F (190°C).
- Line the crust with parchment paper and pie weights or dried beans, then bake for 15 minutes. Remove weights and bake another 5 minutes until lightly golden. Set aside.
Prepare the filling:
- In a skillet over medium heat, heat olive oil. Add shallots and sauté until soft (about 2 minutes).
- Stir in garlic and greens, cooking until wilted (about 2-3 minutes). Season with salt and pepper. Remove from heat.
Assemble and bake:
- In a bowl, whisk eggs and cream until smooth. Stir in grated cheese and crumbled bacon.
- Spread the cooked greens mixture over the pre-baked crust. Pour the egg mixture on top. Sprinkle with crumbled feta or goat cheese.
- Bake at 350°F (175°C) for 35-40 minutes or until the center is just set.
- Let cool slightly before slicing.
Serve warm or at room temperature. Pairs well with a simple side salad.