Tuscan Garden Quiche Recipe

Make dough

In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp salt. Cut 6 tablespoons cold unsalted butter into small cubes and work into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 2 tablespoons cold water over the mixture and gently mix just until the dough holds together when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days).

Blind-bake

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to a circle about 11 inches in diameter. Fit into a 9-inch (23 cm) tart or pie pan, trim and crimp edges, and chill for 10 minutes. Prick the bottom lightly with a fork, line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until the crust is set and just lightly golden. Reduce oven temperature to 350°F (175°C).

Brush the warm crust lightly with 1 teaspoon melted butter; this helps prevent sogginess.

Prepare vegetables

While the dough chills, slice 0.5 cup onion thinly, clean and slice 1 cup mushrooms, seed and dice tomatoes to make 1 cup, and stem and roughly chop kale to make 1 cup packed. Mince 1 teaspoon garlic.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook 3–4 minutes until translucent. Add the mushrooms and a pinch of salt and cook 4–5 minutes until they release liquid and begin to brown.

Add the minced garlic, diced tomatoes, and chopped kale to the skillet. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon dried oregano. Cook 2–3 minutes more until the kale wilts and excess moisture has mostly evaporated. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread the cooked vegetable mixture in an even layer over the prebaked crust, distributing solids so the custard can fill gaps.

Make custard

In a mixing bowl, whisk together 4 large eggs, 1 cup whole milk, and 0.5 cup half-and-half until smooth. Stir in 0.5 cup grated Parmesan and 1 cup shredded Gruyere. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg.

Strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any egg chalazae or lumps for a silky texture.

Pour the custard mixture evenly over the vegetables in the crust. Gently tap the pan on the counter to release any air bubbles and help the custard settle around the vegetables.

Bake at 350°F (175°C) for 30–35 minutes, or until the center is just set (it should still have a slight jiggle). If the crust edges brown too quickly, tent loosely with foil for the final 10 minutes.

Remove from oven and let the quiche rest on a rack for 10–15 minutes before slicing. This finishes the set and makes cleaner slices.

Garnish with 1 tablespoon chopped fresh basil or parsley if desired. Serve warm or at room temperature.