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
Swiss Chard Quiche
Swiss Chard Quiche

Instructions

  1. Dough:
  2. 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.
  3. Preheat the oven to 180 ° C fan oven. Grease a springform pan well.
  4. Line the springform pan with the dough, prick the base several times with a fork and prebake for about 15 minutes.
  5. Filling (prepare for the dough during the resting time):
  6. Blanch the chard in salted water, drain, squeeze out and cut into strips. Finely chop the garlic clove. Coarsely chop the pine nuts.
  7. 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.
  8. 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.
  9. Put the mixture on the pre-baked base and bake for another 40 minutes. Serve warm.

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