summary

Special enough for company but simple enough for a weeknight dinner, this versatile spring onion and greens quiche is a delicious dish for any time of day. You can also use this base and vary the filling based on seasonal ingredients.

ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
8 spring onions or scallions, sliced crosswise, whites and greens separated
Kosher salt
Freshly ground black pepper
2 packed cups chopped Swiss chard, thick stems removed
10 large eggs
1 cup whole milk
1 cup half-and-half
2 ounces goat cheese
Crust Ingredients:
1¼ cups all-purpose flour
½ teaspoon kosher salt
8 tablespoons very cold, unsalted butter
3 tablespoons ice-cold water

directions

To make the quiche crust, place the flour and salt in the base of a food processor fitted with a metal blade. Pulse several times to mix together. Cut the butter into small pieces and add to the food processor, pulsing until you have very small pieces of butter. With the motor running, add the water. Don’t worry if the dough doesn’t come together at this point. Transfer to a flour-dusted work surface and knead a few times to bring the dough together. Form the dough into a disc, cover in plastic wrap or parchment paper and chill in the refrigerator for at least 1 hour.
Preheat the oven to 400°F.
Remove the dough from the refrigerator and, working on a flour-dusted surface, roll the dough out to about a 14-inch circle. Place into a 9-inch pie dish and fold over the edges, crimping as you go. Cover the pie crust with aluminum foil and fill the bottom with pie weights or uncooked beans. Bake until the edges start to brown, about 15 minutes. Remove the pie weights and parchment, prick the bottom with a fork in a few spots and continue baking until golden brown, about 10 more minutes. Set aside.
Lower the oven temperature to 350°F.
Warm the olive oil and butter in a skillet over medium-high heat. Add the onion whites and season with salt and pepper. Sauté until soft, about 4 minutes. Add the onion greens and the Swiss chard and season again with salt and pepper. Sauté until the Swiss chard wilts, about 3 minutes. If you have excess liquid from the Swiss chard, carefully drain it from the skillet. Set aside.
In a mixing bowl, whisk together the eggs, milk, half-and-half, ½ teaspoon salt and ¼ teaspoon pepper.
Scatter the greens all over the quiche crust. Carefully pour in the egg mixture and dot the top with goat cheese.
Transfer quiche to the oven and bake until the egg is completely set, 60–70 minutes. Cool for 20 minutes before slicing.

notes

It is very important to prebake the quiche crust so the bottom doesn’t get soggy.

Spring onions have bigger bulbs and are more mature, but can be used interchangeably with scallions or green onions. If you use spring onions with larger bulbs, halve and thinly slice the white bulbs and slice the greens.

Quiche can be made a day ahead and gently rewarmed, covered, in the oven.

Great toppings for quiche include salsa, creme fraiche, hot sauce or sliced avocado.