Name: Broccoli and Cheese Quiche
Yield: 8 Servings
Ingredients: 1 teaspoon kosher salt; 2 cups all-purpose flour, plus more for surface; 11 tablespoons chilled unsalted butter, cut into pieces; 1 tablespoon olive oil; ½ small shallot, chopped; 1 garlic clove, finely chopped; 1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups); 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (4 about cups); 4 ounces feta, crumbled (about 1 cup); 2 ounces sharp cheddar, grated (about 1 cup); 6 large eggs; 3 large egg yolks; 1¾ cups heavy cream; 1 cup half-and-half or heavy cream or whole milk; 3 tablespoons chopped chives; 1 teaspoon kosher salt; Freshly ground black pepper; A 9-inch springform pan

Claire Cottrell

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Recipe notes