Chard Quiche

Ingredients for 4 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter
• 80 ml water, cold
• 500 g chard
• olive oil
• 1 large onion(s), red
• 2 garlic cloves
• 1 shot of white wine
• 250 g ricotta
• 2 eggs, L or XL
• 100 g feta cheese made from sheep’s milk
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

with ricotta and feta

Quickly knead the ingredients for the shortcrust pastry, form a ball, and chill it in cling film for about 30-60 minutes. Wash the chard and trim the stems. Cut these into thin strips. Depending on their size, halve the leaves lengthwise once or twice, then cut into strips about 1 cm wide. Finely dice the onions and press the garlic. Heat olive oil in a large pan and sauté the diced onion, garlic, and chard stems for about 5 minutes. Deglaze with a splash of white wine and add the chard leaves. Wait until they have collapsed, then season with salt and pepper. If necessary, transfer to a colander to cool and allow to drain slightly if the wine hasn’t completely evaporated. Mix the ricotta with the two eggs, crumble the feta cheese, add it, and season with salt (not too much because of the cheese) and pepper. Preheat oven to 180°C fan/convection oven. Grease the bottom of a 26cm quiche or springform pan. Roll out the shortcrust pastry and place it in the pan, forming a rim about 3cm high. Cut a piece of baking paper to the size of the pan, place it on top of the pastry, and add the dried pulses. Blind bake for about 20 minutes on the middle rack. Remove the pulses and paper, place the chard on the pre-baked pastry. Pour the ricotta and egg mixture over the top and return the pan to the oven. Bake for another 35-40 minutes, until the topping is lightly browned. Serve lukewarm.