Swiss Chard Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 90 g butter, room temperature
- 180 g flour
- 1 pinch (s) salt
- 3 tablespoons water
- Fat for the shape
For the filling:
- 800 g Swiss chard
- 1 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon butter
- 60 g pine nuts
- 50 g ricotta
- 50 g sheep cheese
- 50 g parmesan cheese
- 2 tablespoon sour cream
- 1 egg (s)
- salt
Print Recipe
Pin Recipe Instructions
- Dough:
- Work the flour with butter into a crumbly mass in a bowl, then add 3 tablespoons of water and a pinch of salt and knead to form a soft dough. Shape it into a ball and leave it lightly ground under a bowl for 30 minutes.
- Preheat the oven to 180 ° C fan oven. Grease a springform pan well.
- Line the springform pan with the dough, prick the base several times with a fork and prebake for about 15 minutes.
- Filling (prepare for the dough during the resting time):
- Blanch the chard in salted water, drain, squeeze out and cut into strips. Finely chop the garlic clove. Coarsely chop the pine nuts.
- Heat 2 tablespoons of olive oil and 1 teaspoon of butter in a pan, sauté the garlic, add the chard and fry until the liquid has evaporated.
- Remove the pan from the heat and mix with the ricotta, the crumbled sheep`s cheese and the grated Parmesan, the egg and the pine nuts. Possibly add some sour cream. Season to taste with salt.
- Put the mixture on the pre-baked base and bake for another 40 minutes. Serve warm.
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