Quiche with greens, bacon and feta

• portions: 6 servings

Ingrédients

1 1/4 cups (175g) flour

1/2 teaspoon sugar

1/2 teaspoon salt

6 tablespoons (3oz/85g) unsalted butter (cubed and chilled)

5 tablespoons (75ml) ice water

olive oil

1 cup (100g) diced bacon (preferably thick-cut)

2 shallots, or one small onion (minced)

kosher or sea salt

freshly ground black pepper

1 bunch beet or mustard greens, chopped (about 8 ounces, 230g)

1 1/4 cup (310ml) whole milk

5 large eggs (at room temperature)

1 1/2 teaspoons Dijon mustard

1/4 teaspoon kosher or sea salt

1/4 cup (10g) minced fresh chives

3 tablespoons chopped fresh basil

generous pinch red pepper or paprika

4 ounces (100g) feta cheese

grated Parmesan cheese

Instructions

To make the tart dough, mix together the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Or in a large bowl, if making it by hand, and use a pastry blender to cut in the butter.) Add the butter and mix on medium speed until the pieces of butter are the size of peas. Add the ice water and mix until the dough comes together. Shape the dough into a disk with your hands, wrap in plastic, and chill for at least 30 minutes. (The dough can be made up to 3 days in advance.)

Remove the dough from the refrigerator. Roll the dough on a lightly floured surface until it's a 13-inch (33cm) circle. Brush off excess flour and transfer the dough to a 10-inch (27cm) tart mold. Fit the dough in the tart mold, trim the overhang of the dough around edges of the rim, and chill the dough until ready to use.

To make the filling, heat a little olive oil in a skillet and add the bacon. Cook the bacon, stirring frequently, until it's cooked through, but not crisp. Transfer the bacon to a plate lined with a paper towel and set aside.

Wipe the skillet of excess oil and add the chopped stems of the greens, if they were tough and you separated them from the leaves. (See headnote.) Season with salt and pepper and cook until the stems are tender, adding additional olive oil if necessary. Add the shallots and cook for another minute, then add the greens. Cook the greens, stirring frequently, until cooked through. If they are particularly sturdy greens, cover the pan and let them cook, covered, for a few minutes, until softened. Remove from heat

To make the custard, in a medium bowl, beat together the milk, eggs, mustard, salt, chives, basil, and a pinch of paprika or red pepper.

Preheat the oven to 350ºF (180ºC).

Put the bacon pieces in the bottom of the unbaked tart shell. Add the cooked greens and crumble the feta in big chunks over the greens. Pour the custard over the greens and move them around a bit with a spoon so they're evenly distributed. Sprinkle Parmesan over the top. Bake until the filling is just set, 20-25 minutes if using a shallow tart pan, 25 to 30 minutes if using a deeper tart mold. Let cool for a few minutes before slicing and serving.