Chard and Ricotta Quiche

Ingredients for 1 servings:

• 200 g flour
• 125 g butter, room temperature
• 2 tbsp water
• ½ tsp salt
• 650 g chard, approx.
• 1 onion(s)
• 2 cloves garlic
• 250 g ricotta
• 2 tbsp Parmesan, grated
• 100 g cream
• 1 egg(s)
• 150 g grated cheese, e.g. medium-aged Gouda, not too spicy
• salt and pepper
• nutmeg
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 45 minutes

For the dough, knead together flour, butter, water, and salt. Let it rest in the refrigerator for about 1 hour. For the filling, wash the chard. Separate the stalks and cut into small pieces. chard leaves roughly into strips. Finely chop the onion and garlic. Sauté the onion in a pan with oil until translucent. Add the chard stalks and garlic. If using fresh garlic, I think the dish can use 3 cloves. Sauté together for 5 minutes over a moderate heat. Remove and set aside in a bowl. Now add the leaves to the pan in batches until they collapse. Let cool slightly, then squeeze out any excess water. Chard is not quite as watery as spinach, but if you don’t want to pre-bake the dough, it will become too soft if too much liquid escapes during baking. Then chop the leaves with a knife and add the stalks. Add the ricotta and Parmesan cheese, mix everything well, and season with salt, pepper, and nutmeg. Whisk the egg, add the cream and grated cheese, and mix everything together. The type of cheese is a matter of taste. It should be well melted, but not too strong, as you don’t want it to overpower the flavor of the chard. Mix it with the chard mixture. Preheat oven to approx. 160-170 degrees Celsius (320-350 degrees Fahrenheit). Roll out the dough to fit a 26 cm springform pan. The edges should be 3 cm high enough. Pour in the chard mixture. Bake for approx. 45 to 55 minutes on the second rack from the bottom. The baking time depends largely on the quality and age of the oven. Check occasionally to make sure the cheese doesn’t get too brown. Remove from the oven and let it rest in the springform pan for a few minutes, then remove from the pan.