By Chef Ella Freyinger
- 2 shallots, thinly sliced
- 8 cups greens, washed and chopped
- 3 tablespoons unsalted butter
- 3 ½ cups half-and-half
- 8 eggs, room temperature
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Pinch of freshly ground nutmeg
- 2 ounces Gruyere, grated
- 1 recipe pie crust, par baked
- Preheat oven to 325°, making sure there is a rack positioned in the center.
- Place a large saucepan over medium heat.
- Melt the butter and add shallots. Sauté for 2-3 minutes or until they begin to soften. Add the greens and let cook, stirring occasionally, for about 15 minutes or until they have wilted. Set aside and let cool for at least 1 hour (this can be done 1-2 days in advance). Once the greens have cooled work in batched to squeeze out any excess liquid.
- Place eggs in a blender and blend on high speed until frothy, about 30 seconds. Add half-and-half, salt, black pepper, and nutmeg to the egg mixture.
- Blend on medium until the mixture is smooth, about 10 seconds. Add the Gruyere and dill, stirring to combine.
- Place a 9” pie plate on a baking sheet. Arrange the greens in the bottom of the crust. Pour the custard over the greens and gently wiggle to remove any air bubbles. Bake quiche until edges are set and center is still slightly wobbly, 55–70 minutes. Remove from oven and let cool at least 2 hours before slicing. Can also be made 1-2 days in advance and stored in the fridge, wrapped tightly until ready to serve.