Summary

Ingredients

• 250 g flour
• 80 g butter
• 100 ml water
• 1 teaspoon vinegar
• Salt and pepper, freshly ground
• 1 head chard
• 2 large onions
• 3 clove (s) garlic
• Clarified butter
• 200 g cooked ham
• 100 g Goronzola
• 100 g cheese, rated
• 5 tomato (s), sliced
• 3 egg (s)
• 30 g parmesan cheese
• Fat and breadcrumbs for the mold

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Instructions

1. Knead the flour with the butter cut into pieces, the water, the vinegar and 1 teaspoon salt to form a dough. Grease a springform pan (26 cm diameter) and sprinkle with breadcrumbs, line the form with the dough and prick the dough several times with a fork. Preheat the oven to 200 ° C and prebake the dough for ten minutes.
2. For the filling, cut the chard into small pieces, the leaves can be left a little larger and the hard stalks cut into thin strips. Dice the onions and the cooked ham and press the garlic through the press.
3. Melt clarified butter in a saucepan, add onions and Swiss chard and fry gently. When the chard stalks are soft, add the garlic and ham and fry briefly. Remove the mixture from the heat and let it cool down a little.
4. Whisk the eggs with salt, pepper and parmesan.
5. First place a few tomato slices on the pre-baked base, then spread the finely chopped Gorgonzola on top. Place the chard mixture on top, sprinkle with grated cheese and place the remaining tomato slices on top. Finally pour the beaten eggs over the top.
6. Bake the quiche at 180 ° C for about 45 minutes. Serve warm with a mixed salad.
7. The quiche is also very tasty in slightly different versions, e.g., for vegetarians without ham. Or with salmon instead of ham or sheep cheese instead of Gorgonzola or e.g., with pine nuts. They can also be served cold to the buffet.