Chard and Ham Quiche

Ingredients for 4 servings:

• 250 g flour
• 80 g butter
• 100 ml water
• 1 tsp vinegar
• Salt and pepper, freshly ground
• 1 head of chard
• 2 large onions
• 3 cloves of garlic
• Clarified butter
• 200 g cooked ham
• 100g Gorgonzola
• 100 g cheese, grated
• 5 tomatoes, sliced
• 3 eggs
• 30 g Parmesan
• Fat and breadcrumbs for the form

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

nice and spicy

Knead the flour with the butter, cut into pieces, the water, the vinegar, and 1 teaspoon of salt into a dough. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Line the pan with the dough and prick the dough several times with a fork. Preheat the oven to 200°C (top/bottom heat) and pre-bake the dough for ten minutes. For the filling, finely chop the chard (you can leave the leaves a little larger if you like), and cut the tough stalks into thin strips. Dice the onions and cooked ham and press the garlic through a press. Melt the clarified butter in a saucepan, add the onions and 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 slightly. Whisk the eggs with salt, pepper, and Parmesan cheese. First, place some tomato slices on the pre-baked base, then spread the finely chopped Gorgonzola on top. Add the chard mixture, sprinkle with grated cheese, and arrange the remaining tomato slices on top. Finally, pour the beaten eggs over the quiche. Bake the quiche at 180°C (top/bottom heat) for about 45 minutes. Serve warm. Serve with a mixed salad. Tips: The quiche is also delicious in slightly modified versions, for example, without ham for vegetarians. Or with salmon instead of ham, feta cheese instead of Gorgonzola, or with pine nuts, for example. It can also be served cold at a buffet.