For a brief moment, my mother worried that I was a future sociopath...at the age of four. The discovery of a notebook full of drawings featuring a giant knife wielding woman in pearls would alarm any parent. Thankfully, before seeking out a pediatric psychologist my mother caught me in front of the TV, doodling while attentively watching the great Julia Child. Before I knew how to write, drawing was my way of documenting the recipes and techniques. Realizing my PBS viewing went beyond Mr. Rogers, my family encouraged a lifetime of creativity both in drawing and cookery.

Quiche was among my first recipes, attempted as a child cook, and inspired by my hero Julia. Flakey crust filled with a silky savory custard; quiche continues to be a versatile recipe I enjoy year-round. The recipe below was made to highlight the summer harvest from my kitchen garden and makes a satisfying vegetarian meal.

Ingredients:

One flakey crust, unbaked (recipe below)

2 tablespoons olive oil

1 small onion, diced

3 garlic cloves, minced

2 cups lacinato kale, stemmed and chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

4 oz sharp white cheddar, shredded (about 1 cup)

5 large eggs

1 cup heavy cream

1 cup milk

Pinch of ground nutmeg

6 to 8 cherry tomatoes, halved lengthwise

Kosher salt

Fresh ground black pepper

Directions:

Preheat oven to 375 degrees. Roll out one crust ⅛-inch thick and line a 9-inch pie pan. Crimp edges high and poke bottom several times with a fork. Line crust with parchment paper and pie weights. Parbake crust for 15 to 20 minutes, then remove paper with weights, and bake additional 5 minutes till lightly golden.

While crust parbakes work on filling. Heat olive oil in skillet over medium heat. Add onions and sauté until translucent, 3 to 5 minutes. Add ½ teaspoon of kosher salt, black pepper to taste, and the garlic. Sauté for another minute until fragrant. Add the kale all at once and toss with the onions. Cook until the kale is wilted and tender, but sill bright green. Take off the heat and mix in the chopped fresh herbs. Taste and adjust seasoning.

In large bowl whisk together the eggs with the heavy cream, milk, 1 teaspoon kosher salt, pinch of nutmeg and black pepper to taste. Add half the cheese to bottom of crust and top with kale mixture. Then top kale with the rest of cheese and pour in the egg custard mixture. Depending on the depth of pie dish you might not use all the mixture. Arrange cherry tomatoes, cut side up, around the top.

Place quiche in middle rack of oven, on baking sheet to catch drips, and bake for 20 minutes. Reduce oven to 325 and bake for additional 20 to 30 minutes. If crust starts getting too dark you can cover crust edges with foil. Quiche will be golden brown on top and fully set when done. A toothpick inserted in center should come out clean. Let quiche cool for at least 20 minutes to fully set custard. Serve warm or at room temperature. Keep any leftovers covered in the fridge.

Flakey Tart Crust (Makes two crusts. Use one, freeze the other for later):

2 cups all-purpose flour

½ teaspoon salt

12 tablespoons (1½ sticks) chilled unsalted butter, cut into cubes.

Prepare a ½ cup of ice water. Mix flour and salt together in large bowl. Using a pastry cutter or your fingertips, cut butter into the flour, until incorporated into texture of gravel, with some large pieces of butter remaining. Pour half the chilled water into flour and mix gently with a fork, forming clumps. Add more of the water if needed until the dough just forms together. Divide dough in two, wrap each half in plastic and gently press into disc. Let rest in the fridge for at least one hour.

Notes:

The custard base for this quiche can be used for whatever seasonal vegetables you might have on hand. Just keep the ratio of about 1 cup shredded cheese and 1 to 2 cups of precooked vegetable or meat filling. Instead of kale you could try chard or spinach. Add bacon or diced ham for an extra savory delight.

Serve this for a weekend brunch, or a simple weeknight dinner, with a bright crisp salad on the side. Enjoy!