WHAT?! I used heavy cream, butter, and cheese all in one dinner dish? Yes, yes I did. I managed to throw in some dark leafy greens and mushrooms to balance out my heart attack give this dish a nice color/texture/flavor/vitamin boost (I also roasted some asparagus to serve as a side).

This savory pie is called a quiche.

You’re house will smell amazing. You are going to have all the neighbors knocking at your door. You are going to (want to) pick at the cheesy top and buttery crust. You are probably going to go back for seconds. You can totally use whatever veggies you want and you can totally add bacon or salami or sausage to this. You can eat this for breakfast, lunch, dinner, and/or a snack. You can bring this to a party. You can make it for yourself.

Pie crust. Cheese. Deep colorful vegetables. A meal for the gods.

Quiche Me! Crust (Pate Brisee)

From SmittenKitchen, originally from Martha Stewart

1 1/4 cups flour

1/2 teaspoon salt

1/4 teaspoon sugar

1 stick (1/2 cup) butter, cold and cut into small cubes

2-3 tablespoons ice cold water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form dough into a single ball, flatten it into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Quiche Me! The Filling: Onion, Mushroom, Kale

Makes 1 8-inch tart pan

1 recipe pate brisee (see above)
1 onion, sliced thin
balsamic vinegar, to taste
about 6 white button mushrooms, sliced
1/2 bunch kale, stemmed and chopped
1 cup heavy cream (or whole milk)
2 eggs
1/4 cup grated Gruyere, Swiss, and/or Jarlsberg cheese
1/4 teaspoon freshly grated nutmeg
salt and fresh ground pepper, to taste

Preheat oven to 400 degrees F.

Roll out your chilled crust as quickly as possible on a lightly-floured surface until is about 2 inches large all around than your pie pan. Either reverse the dough onto the rolling pin and unroll it over the mold or fold it into quarters and lay it over the mold, unfolding it. Press the dough lightly into the bottom of the pan, lifting the edges and working it gently down into the mold. Trim off excess dough and press the edges into the pan. Prick the bottom of the pastry with a fork at 1/2-inch intervals.

Bake your crust for about 9 minutes in the oven. Pull it out, sprinkle with a bit of cheese and let it cool while you prepare your filling.

Reduce oven temperature to 375 degrees F.

Saute your onions in some olive oil and add some salt. Add a dash of balsamic then set your sauteed onions in a bowl. In the same pan you just used, add the mushrooms. Add a tiny pat of butter and saute until starting to get golden brown. Add the kale and stir. Add back the onions.

Mix together your cream and eggs. Add some black pepper, salt, and grated nutmeg. Add your sauteed veggies. Pour into your pan and top with more grated cheese.

Set on a sheet pan and bake in the oven for about 25 minutes, until puffed and golden.

CHECK OUT MY CHEESY VEGGIE PIE, WITH SALAMI, HELD TOGETHER BY EGGS AND A SPLASH OF MILK