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1
Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine.
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2
Add the butter and pulse until the mixture looks like coarse meal.
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3
Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed.
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4
Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
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5
Coat a 9-inch springform pan with cooking spray.
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6
Roll out the dough into a 12-inch round on a floured surface.
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7
Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust.
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8
Prick the bottom a few times with a fork; refrigerate 30 minutes.
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9
Preheat the oven to 350 degrees F.
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10
Place the dough-lined pan on a baking sheet.
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11
Line the dough with foil and fill with pie weights or dried beans.
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12
Bake until the edges are just lightly golden, about 20 minutes.
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13
Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes.
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14
Transfer to a rack to cool completely.
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15
(The crust can be made a day ahead; cover and store at room temperature.)
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16
Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices.
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17
Heat the olive oil in a large skillet over medium-high heat.
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18
Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes.
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19
Add the dill and lemon zest and cook, stirring, 30 seconds.
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20
Add the chard leaves and cook, stirring, until wilted, about 4 minutes.
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21
Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste.
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22
Let the filling cool, then squeeze out the excess moisture.
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23
Transfer the filling to a food processor; pulse until coarsely chopped.
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24
Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg.
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25
Pour into the crust and bake until set, 45 to 50 minutes.
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26
Top immediately with shaved cheddar and let melt.
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27
Serve warm or at room temperature.
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28
Photograph by Christina Holmes
