Learn how to make a deep dish quiche with Swiss chard and cheese. The crust is made in a stand mixer with this easy recipe and it's blind-baked in a springform pan so that it is crisp and flaky!
In the bowl of a mixer fitted with the paddle attachment, combine the flour and salt.
Add the cold butter and mix it in to form a coarse crumble with thin sheets of butter.
Add the water and stir it in on low until a shaggy dough forms.
Shape the dough into a disk, then wrap it in plastic wrap.
Chill the dough in the fridge for an hour or until quite firm.
On a lightly floured surface, roll out the dough until it's a 16 inch diameter disk. If the dough is too warm and soft at this stage, slide it onto a parchment-lined sheet pan to chill until firm.
Line a 9-inch (23-cm) springform with the dough, fitting it into the corners and up the sides evenly. It should fit the pan snuggly.
Chill the dough in the pan for 30 minutes in the freezer. Preheat the oven to 375 °F (190 °C) while the crust chills.
Line the dough with parchment paper and completely fill with pie weights up to the top or weigh down with an 8-inch cake pan. Place on a half sheet pan.
Blind bake the crust for 40 minutes.
Remove the pie weights (or the cake pan weighing down the crust) and the parchment paper, and continue baking the crust until light golden brown (another 15 minutes or so).
Set on a wire rack to cool.
Lower the oven temperature to 325 °F (165 °C).
Quiche filling
Roughly chop the Swiss chard into approximately 1-inch pieces (more or less). Set aside in a big bowl (or two).
Finely chop the two garlic cloves.
In a large non-stick fry pan, melt the butter with the oil on medium heat.
Add the garlic and sautée lightly.
Add a portion of the Swiss chard and season with salt and pepper. Stir until wilted, then add more.
Continue cooking down and adding more chard to the pan until it's all cooked. Season often. Sprinkle with hot pepper flakes.
Take the pan off the heat and set aside.
Make the quiche custard by whisking the eggs with the cream and milk in a large bowl with a pouring spout. Season generously with salt and pepper.
Once the Swiss chard is cooked, the quiche custard is made, and the pie crust is blind baked, assemble the quiche.
Layer the Swiss chard and shredded cheese alternately until the crust is filled almost to the top.
Pour the quiche custard over the veggie filled pie. You can use a chopstick or a pairing knife to gently nudge the veggies to allow the custard to flow below them and fill the pie completely.
Fill the pie crust almost to the top, but not overflowing. If you have too much filling, hold back some of the custard to bake in ramekins.
Transfer the sheet pan with the quiche back to the oven at 325 °F and bake for 1.5 hours until golden brown and set.