Ingredients

• 1 pie crust enough for one bottom crust
• 1 1/3 cups / 320 ml sour cream or crème fraîche
• 1 1/3 cups / 320 ml whole milk
• 7 eggs
• 1/3 cup / 40 g unbleached all-purpose flour
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/2 cups uncooked, well-chopped kale or collard greens, stems stripped
• 1 large serrano chile, de-stemmed and minced (optional)
• 2 tablespoons Dijon-style mustard
• 1/3 cup roasted cherry tomatoes

Directions

1. Preheat oven to 350°F / 180°F with rack in the middle. You'll want to use a 9-inch, deep-dish springform pan or equivalent pie dish. About 3-inches deep.
2. If your dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 10 - 15 minutes, or so. Lightly flour your work surface, hands, and rolling pin, and roll the pie dough out to 13 inches or so. Large enough to relax into your pie dish with a bit of extra dough beyond the edge. You’re going to want to turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed.
3. Transfer the dough into the springform pan by gently wrapping it around a rolling pin and unrolling it across your pan. Working quickly, coax the dough into place, fold any extra dough onto itself, and then press confidently into the pan to anchor it. Work quickly so your dough doesn’t warm. Chill in the freezer for 15-20 minutes.
4. Line the crust with parchment paper and fill with baking weights. Dried beans, rice can be used for this purpose and saved for future use.
5. Place pan on large baking sheet, this will catch any butter that might melt out of your crust). Bake for 20-25 minutes, or until the crust is golden at the edges. Remove from the oven, carefully remove weights, prick the base of the crust all over with a fork to prevent puffing, and bake for another 10 minutes or so, until the bottom is golden. Remove from oven, and allow to cool completely on a rack.