Swiss Chard Goat Cheese Quiche with Pecans and Thyme
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 200 g flour type 405
- 100 g butter, cold
- 1 egg (s), size M
- 1 pinch (s) salt
For covering:
- 300 g oat cream cheese
- 150 g soft cheese (soft oat cheese), in roll form
- 125 ml whipped cream or cremefine
- 50 g Grana Padano or Parmiiano Reiano
- 3 egg (s)
- 3 leaves Swiss chard
- 1 onion (s)
- 50 g pecans
- 10 cherry tomato (s)
- 5 stalks thyme
- salt and pepper
- Oil or butter for frying
Print Recipe
Pin Recipe Instructions
- Divide the butter into approx. 2 cm pieces, then knead well together with the flour, an egg and a good pinch of salt. I always do this by hand so that the dough connects nicely, but you can certainly do that with the dough hook. When the dough is nice and smooth, shape it into a ball, flatten it a little and wrap it in cling film. Then put the dough in the refrigerator for about 1 hour.
- While the dough rests, there is enough time to prepare the filling. First wash the chard and cut it into narrow strips. Next, dice the onion and roughly chop the pecans. Sauté all three ingredients together with a little oil or butter in a pan over medium heat for about 5 minutes. When the mixture is ready, remove the pan from the heat and let it cool down a bit.
- In the next step, the goat`s cream cheese, whipped cream, 3 eggs and parmesan are mixed together until creamy and seasoned with plenty of salt and pepper. Then add the chard, onion and pecan mixture to the cheese mixture and stir.
- Now the cherry tomatoes and the thyme are washed and the goat roll is cut into approx. 5 mm thick letters and prepared. Grease a springform pan, 26 cm in diameter, and preheat the oven to 180 ° C.
- Take the dough out of the fridge, roll out and fit into the springform pan. Plan an approx. 2 cm high edge and prick the dough with a fork. Then prebake the dough without filling for 5 - 10 minutes on the middle shelf.
- Take the bottom out of the oven and spread the goat cheese mixture in it. Press the tomatoes into the topping and put the quiche back in the oven for about 20 minutes. As soon as the topping is lightly brown, place the goat cheese slices and the thyme on the topping and bake for another 10 minutes. Then let cool and z. Serve with a delicious salad. The Swiss chard can also be served well by e.g., arugula or spinach can be replaced.
- Since every stove works differently, you have to go a little by feeling. I always bake for about 30-40 minutes in total. But the chopstick test also helps: Simply stick a toothpick into the topping, if no topping sticks to it, the quiche is bush-hammered and ready.
- It sounds like a lot of work, but here you can already prepare a lot when the dough is in the refrigerator - so that`s half the game.
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