Red Onion and Brie Quiche

Preheat an oven to 375°F (190°C).

On a lightly floured work surface, roll out the dough into a round about 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Transfer to a 9-inch (23-cm) pie pan, gently fitting the dough into the pan. Trim the dough, leaving a 1/2-inch (12-mm) overhang. Fold the overhang under itself and use your fingers to crimp the edges of the crust decoratively. Pierce the dough all over with a fork. Freeze for 15 minutes.

In a bowl, whisk together the eggs, cream, crème fraîche, 3/4 tsp. salt and a pinch of pepper. Add the kale and brie to the bowl and stir to combine.

Pour the cream mixture into the prepared crust. Top with the red onion slices and a few grinds of black pepper. Bake until the filling is set and the crust is golden, 35 to 45 minutes. Transfer to a wire rack and let cool for 15 minutes. Serve warm, or refrigerate up to 3 days and reheat before serving. Immediately before serving, drizzle lightly with truffle oil and cut into wedges. Serves 6.

Williams Sonoma Test Kitchen