Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

In a large mixing bowl, whisk the sour cream until smooth and glossy. Whisk in the milk. In a separate medium mixing bowl vigorously whisk together one of the eggs and the flour until it is lump-free and slick looking. Whisk in the remaining 6 eggs, one at a time, until uniform in color. Strain the egg mixture through a fine strainer into the milk mixture and whisk in the salt, red chili flakes, and serrano chile. Refrigerated until ready to use.

Step 7

Spread the mustard across the bottom of the quiche in a thin layer.

Step 8

Place the pan on a rimmed baking sheet. Vigorously whisk the filling one last time, until nice and frothy, and then fold in the chopped kale. Slowly pour into the baked crust. Top with roasted cherry tomatoes.

Step 9

Reduce the oven temperature to 325°F / 165°C. Bake the quiche for 60-70 minutes or until the center has set and is no longer giggly. It will set more as it cools. You can also test by inserting a thin knife blade into the center of the quiche. If you’re still getting runny egg, bake longer in 5-10 minute increments. If you like a more rustic look, let the quiche sit under the broiler for a flash, but be mindful of the crust.

Step 10

Remove the quiche from oven and allow to cool for 5 minutes or so. Release from the pan and allow to cool and set for a couple hours on a cooling rack before slicing. Serve at room temperature or re-heat in the oven, covered with foil, to serve warm.