Swiss Chard and Nettle Quiche with Strips Of Paprika
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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)
Print Recipe
Pin Recipe Instructions
- Roll out the puff pastry from the refrigerated counter 48 cm or yeast dough on a tray and pull up a small edge.
- But if you want, you can also make your own dough.
- 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.
- 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.
- Now the chard and nettles are washed, blanched in salt water and immediately taken out again and chilled with cold water, then drained.
- I cut off the stalks of the chard beforehand, cut them into small pieces and cooked them until soft.
- Then the chard and nettles are roughly chopped and spread on the dough with the cooked stems.
- The potato is peeled and quartered and then thinly sliced with a cucumber slicer and mixed with the vegetables.
- The feta cheese is cut into small cubes and also distributed. I poured the brine on everything.
- 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.
- 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.
- Then everything is baked in the oven for about 30 minutes at 200 ° C.
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