Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, thinly sliced
• 1 5-ounce package chopped mixed winter greens, such as kale and/or chard (about 8 cups)
• Kosher salt
• 1 sheet frozen puff pastry, thawed (half of a 17-ounce package)
• All-purpose flour, for dusting
• 5 ounces goat cheese, crumbled (about 3/4 cup)
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 4 large eggs
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg
• Freshly ground pepper

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Instructions

1. Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
2. Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and parmesan in the crust, then top with the sauteed greens.
3. Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
4. Photograph by Christopher Testani