Swiss Chard and Nettle Quiche with Strips Of Paprika

Summary

Ingredients

• 1 pack dough, yeast dough or puff pastry from the freezer or frozen food
• 1 kg Swiss chard, fresh or frozen
• 750 g nettles, fresh or frozen
• 200 g cheese, white in brine (feta made from cow`s milk)
• 1 can tomato paste, Italian (70 g)
• 2 cups sour cream, (approx. 00 ml) per cup
• 1 large potato (s), very large
• 3 cloves garlic
• 1 glass paprika, pickled sweet / sour strips (65 g dry matter)
• salt and pepper
• some paprika pulp, from the tube
• 5 egg (s)
• Cheese, (cheese made from hard cheese)
• Marjoram, nettle seeds
• some paprika pulp, very hot, Hungarian from the tube
• Spice mix, (Turkish pepper mix)

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Instructions

1. Roll out the puff pastry from the refrigerated counter 48 cm or yeast dough on a tray and pull up a small edge.
2. But if you want, you can also make your own dough.
3. Italian tomato paste from the can, the paprika pulp, approx. 3 cm long strips, and the Hungarian hot paprican pulp, approx. 2 cm long strips, are then poured onto the dough and mixed in a small bowl.
4. To do this, the garlic clove, which has been crushed, is stirred in and the whole thing is poured in with a little juice from the paprika glass, so that the mixture is easy to spread and spread on the dough.
5. Now the chard and nettles are washed, blanched in salt water and immediately taken out again and chilled with cold water, then drained.
6. I cut off the stalks of the chard beforehand, cut them into small pieces and cooked them until soft.
7. Then the chard and nettles are roughly chopped and spread on the dough with the cooked stems.
8. The potato is peeled and quartered and then thinly sliced with a cucumber slicer and mixed with the vegetables.
9. The feta cheese is cut into small cubes and also distributed. I poured the brine on everything.
10. At the end you distribute the paprika strips over the whole thing and the sour cream with the 5 beaten eggs, which are strong with salt, pepper, marjoram, if you want you can also use oregano, which has a milder taste, which is then seasoned over everything distributed. On top of it I seasoned it again with stinging nettle seeds, which are roasted and not sprinkled with so much of a hot Turkish pepper-spice mixture on top.
11. If you want, you can also sprinkle grated hard cheese over it, or make grated cheese, regardless of the type. I did without the grated cheese.
12. Then everything is baked in the oven for about 30 minutes at 200 ° C.