Image credit to: Joshua Graveline for Boston Organics
1. For the crust. In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal. Drizzle in 3 tablespoons of ice water and pulse again or until the dough holds together when squeezed between two fingers. If the dough is too dry or crumbly add another 1-2 tablespoons of ice water. Don't over mix. Roll dough out on a lightly floured surface and form it into a 1-inch thick disk. Cover in plastic wrap and refrigerate for 1 hour or even overnight.
2. Preheat the oven to 375°F. On a lightly floured surface roll out your dough into approximately a 12-inch round. Place the dough in a lightly oiled 9-inch pie plate. Place a sheet of parchment paper over the dough and cover with pie weights or dried beans. Pre-bake the pie until the edges are lightly golden, about 20 minutes.
3. Meanwhile, in a large cast iron skillet over medium heat cook the chorizo, about 5-7 minutes. With a slotted spoon remove the meat to a paper towel lined plate and set aside.
4. Add a touch of butter or oil to the pan (if it's too dry) add the onion, salt and thyme and cook over medium-high heat until soften and lightly browned. Add the green garlic and turnips. Cook until the veggies are softened and fragrant about 5 minutes. Add the cooked chorizo back to the pan along with the chopped turnip greens and cook a few minutes longer until the greens wilt a bit and the mixture is well combined. Remove from the heat and scoop the filling into the prepared pie crust.
5. In a medium size bowl whisk together the eggs and cream with a pinch of salt and pepper. Pour the eggs over the meat/veggie mixture and sprinkle with the cheese. Place in the oven and bake until the eggs are just set, about 45-50 minutes. Remove from the oven and sprinkle the top with parsley, slice and serve.