Yield: 9-inch pie
In a large bowl, toss together flour, salt, sugar, and cubed butter. Cover with plastic wrap and let chill in the freezer until ingredients are cold (about 5-8 minutes).
Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles coarse, pebbled sand. Add vinegar and ice water. Fold to combine. Dough will be shaggy.
Dump dough onto a lightly floured work surface and gently knead until mixture comes together. Pat dough to a thickness of about 1/2-inch. Cover in plastic wrap and let chill in the fridge for at least one hour (overnight is best).
Allow chilled pie dough to sit at room temperature for 5 minutes. Working on a lightly floured surface, roll dough into a 12-inch circle, about 1/8-inch thick. Transfer dough to pie dish and firmly press into the bottom and sides of pie dish. Trim excess dough. Flute, crimp, or decorate pie edges as desired. Cover with plastic wrap and allow pie dough to chill in the fridge until cold, about 15-30 minutes. Meanwhile, prepare filling.
Preheat oven to 375 degrees F. Line pie with crinkled parchment paper and fill with dried beans or pie weights. Bake for 10 minutes. Remove pie weights and bake for another 10 minutes.
Kale: In a large skillet, heat 1 teaspoon oil over medium heat. Add kale and toss to coat in oil. Add about a tablespoon of water. Cover and cook for about 3-5 minutes until kale has wilted. Remove cover and continue to cook until liquids have evaporated. Season with salt and pepper and transfer to clean bowl.
Mushrooms: Add another teaspoon of oil to skillet. Add mushrooms and saute for 5-7 minutes. Mushrooms will expel a lot of moisture. Continue to cook until mushrooms are tender and most of the moisture has been cooked off. Season with salt and pepper and transfer to boil with cooked kale.
Sprinkle half of shredded cheese on bottom of partially baked pie shell. Follow with cooked kale and mushroom. Distribute remaining shredded cheese on top.
In a large bowl, whisk together eggs, milk, and cream. Season with a pinch of salt and pepper. Slowly pour liquid mixture into topping filled pie shell. Bake for 35-40 minutes until edges of the pie are golden brown and the center of quiche no longer jiggles. If edges of pie are browning too fast, cover with foil, and continue to bake until egg mixture is set.
Allow quiche to cool on wire rack. Serve warm or at room temperature. Keep any leftovers chilled in the refrigerator. Reheat in a toaster oven, bring to room temperature, or serve leftover chilled.
All images and text ©The Little Epicurean.