INSTRUCTIONS

1. For the pastry, combine flour with salt in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add water and continue blending just until a dough comes together, up to 1 minute. Turn out onto work surface and shape into a disc. Wrap with parchment or plastic and chill in refrigerator for 30 minutes.
2. Meanwhile, for the filling, heat a large frying pan over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 6 to 8 minutes. Add shallots and cook until soft, about 1 to 2 minutes. Stir in chard, and cook, stirring constantly, until fully wilted, about 2 minutes. Remove from heat and let cool completely.
3. Arrange oven rack in center of oven. Preheat to 325°F.
4. Knead pastry a few times, then roll out on a lightly floured surface into a 14-inch round, about 1/8-inch thick. Lift onto a 9-inch pie plate, gently pressing into the bottom and sides before overhanging edges. Fold edges underneath to form a lip, then crimp. Prick bottom all over with a fork. Then, chill in freezer for 10 minutes.
5. Set chilled pie plate on a baking sheet, then line interior of the pastry with parchment paper. Fill with dried beans or pie weights. Bake for 25 minutes. Remove beans and parchment paper and continue baking until pastry has full set, 15 more minutes. Transfer to a rack and set aside.
6. Whisk eggs with cream, milk, and salt in a large bowl until fully blended. Season with freshly ground pepper. Add cooled bacon mixture along with two-thirds of cheese, folding to combine. Scrape into prepared pastry, evenly distributing ingredients. Sprinkle with remaining cheese.
7. Bake in center of oven just until filling has set, approximately 55 to 60 minutes. Transfer to a rack and let it stand for at least 1 hour before serving. Garnish with microgreens.