This recipe is adapted from a cookbook called From Asparagus to Zucchini, published by the Madison, Wisc., Community Supported Agriculture Coalition. It was included in my weekly CSA newsletter, and I've made it dozens of times since then, improving as I go. It works with any kind of green, from spinach to collards to chard to kale. You can also use pancetta or sausage in place of the bacon. Any kind (or combination) of cheese works well; I'm especially partial to blue cheese and chevre. —MessyEpicure
pimentón (smoked paprika)
cold butter, cut into small pieces
bacon, cut into thin strips
medium onion, chopped
garlic cloves, minced
greens, thick ribs removed, chopped
shredded cheese (any type or combination of types)
In This Recipe
In a medium bowl, stir together the flour, pimentón, and salt. Rub the butter into the flour mixture with your fingers until the butter pieces are pea-sized. Add the water and stir just until the dough comes together. Form into a disc, wrap with plastic wrap, and refrigerate until needed, at least 15 minutes or up to 3 days.
Preheat oven to 400°. Heat a medium pan over medium heat. Add the bacon and cook until crisp. Add the onion and cook until translucent, then add the garlic and cook 30 seconds. Add the greens and cook until fully wilted. Remove from heat and let cool for 3 to 5 minutes. Beat the eggs in a medium bowl, and stir in the cheese, salt, and greens mixture.
Roll the prepared dough into a rough circle about 12 inches across (it should be about 1/4 inch thick). Fit the dough into a 10-inch pie or tart pan and trim the excess off edges. Pour the egg mixture into the pan, and bake for 30 to 40 minutes or until the filling is cooked through and the crust begins to brown. Let cool 5 minutes before slicing.