Chard and tomato quiche

Ingredients for 4 servings:

• 250 g flour
• 1 pinch of salt
• 125 g butter
• 3 tbsp water
• 1 m.-sized egg(s)
• Fat for the mold
• 6 leaves of chard
• 1 small onion(s)
• some cocktail tomatoes
• 250 g low-fat curd cheese
• 150 g crème fraîche with herbs
• 3 m.-sized eggs
• 125 g grated cheese, e.g. Gouda
• some butter
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 20 minutes

Knead all the ingredients for the dough together. Grease a 28 cm springform pan and line the pan with the dough. The edges should be about 2-3 cm high. Prick the dough base several times with a fork and chill for about 30 minutes. Wash the chard, remove the stems and cut into thin strips. Separate the leaves and cut into wide strips. Finely chop the onion and sauté in a little butter. First add the chard stems, wait until they are slightly soft, then add the leaves. Cook slowly until soft, season with salt and pepper, and then spread over the dough base. Halve the cocktail tomatoes and spread them out as well. Preheat the oven to about 180°C (top/bottom heat). Mix the quark with the crème fraîche and the eggs, season to taste, and pour over the quiche. Sprinkle with the cheese. The quiche then goes into the bottom of the oven for about 70 minutes.