Tuscan Garden Tomato, Mushroom, Onion, Kale, Parmesan, Gruyere Quiche Recipe

Make dough

In a medium bowl, whisk together flour, salt, and sugar (if using). Add cold cubed butter and use a pastry cutter or your fingertips to cut butter into the flour until the mixture resembles coarse crumbs with pea-size butter pieces remaining.

Sprinkle ice water, one tablespoon at a time, over the flour-butter mixture and gently mix with a fork until dough just comes together when pinched. Do not overwork.

Form dough into a disc, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch removable-bottom tart pan or 9-inch pie dish. Trim and crimp edges, pressing dough into corners. Refrigerate again for 15 minutes while oven preheats.

Preheat oven to 375°F (190°C). Prick the bottom of the chilled crust with a fork. Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment and bake 5–8 more minutes until lightly golden. Reduce oven to 350°F (175°C) for finishing.

While dough chills, heat 1 tablespoon olive oil in a large skillet over medium heat.

Add sliced mushrooms and a pinch of salt. Sauté 5–7 minutes until they release their liquid and begin to brown. Transfer mushrooms to a bowl and set aside.

In the same skillet, add the remaining olive oil if needed and add sliced onion. Cook over medium-low heat for 6–8 minutes until softened and beginning to caramelize.

Add minced garlic and thyme; cook 30–45 seconds until fragrant.

Add chopped kale and diced tomatoes to the pan. Cook, stirring, for 3–4 minutes until kale wilts and tomatoes release some juice. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Return sautéed mushrooms to the skillet, stir to combine, and remove from heat. Let the vegetable mixture cool 5–10 minutes; squeeze out excess moisture from tomatoes/kale with a spoon or paper towel if very wet.

In a medium bowl, whisk together 4 eggs until homogenous.

Whisk in whole milk and half-and-half until smooth. Stir in 3/4 cup grated Parmesan and 1 cup grated Gruyere, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the pinch of nutmeg if using. Taste a small amount of custard (optional) and adjust seasoning lightly.

Lightly butter the blind-baked crust or spray with nonstick spray. Spread the cooled vegetable mixture evenly in the crust.

Pour the egg-cheese custard over the vegetables, pressing down gently to remove air pockets so custard settles around fillings. Sprinkle the top with the remaining 2 tablespoons grated cheese.

Place quiche on a baking sheet and bake at 350°F (175°C) for 35–45 minutes, until the edges are set and the center registers 165°F (74°C) or jiggles slightly but is not liquid. If the crust browns too rapidly, tent loosely with foil.

Remove quiche from oven and let rest on a wire rack for 10–15 minutes to finish setting. This makes slicing cleaner.

Slice quiche into 6–8 wedges. Serve warm or at room temperature with a simple green salad or crusty bread.

Store leftover quiche covered in the refrigerator for up to 3 days. Rewarm slices in a 325°F (160°C) oven for 10–12 minutes or microwave in 30-second intervals until heated through.