Summary

Ingredients

• 500 g Swiss chard
• 1 onion (s)
• 2 tablespoons oil
• 50 g pine nuts
• 200 g cream
• 100 ml milk, 1.5% fat
• 4 g e (s)
• 100 g mountain cheese, e.. Gruyère
• 1 packet puff pastry, round
• nutmeg
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Wash the Swiss chard. Separate the chard leaves and cut into fine strips. Dice the stems.
2. Put the finely diced onion together with the diced Swiss chard stalks and a pinch of sugar in 2 tablespoons of oil and sauté. Add the chard strips and sauté briefly. Season with nutmeg, pepper and salt.
3. Lightly roast 50 g pine nuts in a fat-free pan and add to the chard mixture.
4. Whisk together the milk, cream and eggs, stir in 60 g of mountain cheese and season with nutmeg, pepper and salt.
5. Roll out the puff pastry sheet to the right size and place in the greased tart pan. Press the dough lightly on the edge of the pan, cut off any excess dough.
6. Spread the chard on the puff pastry. Pour the egg cream over it, sprinkle with 40 g of mountain cheese.
7. Bake at 200 ° C top / bottom heat for 10 minutes on the bottom of the oven and then for 20-25 minutes on the lower rack. The quiche is ready when it has a golden brown surface.