4 cups pastry or all purpose flour
10 ounces butter, cut into small cubes and very cold
1/2 teaspoon salt
1 teaspoon sugar
about 2/3 cup ice water
1 pound swiss chard leaves (or any pleasant interesting combination of seasonal greens)
1 cup freshly grated cheese
2 large eggs
salt and pepper
Preheat the oven to 395 degrees
Prepare pate brisee:
Mix flout, sugar and salt in a ziploc bag and refrigerate. Put butter on a pie plate and chill at least 2 hours. With a pastry cutter or 2 knives, or rubbing very quickly with fingertips blend to consistency of cornmeal. Be careful not to overheat mixture or soften the butter. Pour in water and blend very quickly and lightly until dough sticks together and forms a shaggy mess. Take small handfuls of the dough and with the heal of the hand smear then quickly across the table, adding them together to form a single mass of dough. Form into a rough disk and wrap in plastic. Refrigerate. Let rest for at least 30 minutes before rolling out crust.
Prepare the filling:
Wash greens in several water baths, being sure to remove all grit. Remove any rough stems. Coarsely chop leaves. Place the coarsely chopped greens in a shallow pan and wilt. Add salt and cook until most of the liquid has evaporated. Place in a bowl and combine eggs and cheese. Add the wilted chard and mix well. Set aside.
Roll out one pice of pate brisee and place in the bottom of a deep pie pan. Roll out another piece of pate brisee and set aside.
Fill the pie shell with the greens mixture. Top the pie with the second pate brisee and seal edges by folding second pastry edge over the first. Crimp to create a border. Cut vent holes in top crust.
Place in preheated oven and bake until crust is nicely browned, about 1 hour.