Chard Quiche

Ingredients for 4 servings:

• 200 g flour
• 100 g butter, soft
• 20 g pine nuts
• 700 g chard
• 3 tbsp olive oil
• 200 g sour cream
• 3 eggs
• 40 g black olives, halved
• 150 g cherry tomatoes, halved
• 100 g sheep’s cheese, crumbled, it can also be another cheese
• salt and pepper
• Paprika powder, sweet
• Fat for the mold

Instructions

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

vegetarian

Knead together flour, butter, 1 teaspoon of salt, and 4 tablespoons of cold water. Wrap the dough in cling film and chill for 30 minutes. Trim and wash the chard, shake dry, and separate the stems from the leaves into approximately 1 cm wide strips. Sauté the stems in hot olive oil over medium heat for 3 minutes. Add the leaves and sauté briefly. Season with salt, pepper, and garlic salt. Transfer to a bowl and let cool slightly. Roast the pine nuts in a hot, dry pan until golden brown. For the topping, mix the sour cream and eggs, season with salt, pepper, and paprika. Mix the olives, pine nuts, and tomatoes with the chard. Grease a tart dish (approx. 24 cm in diameter) and dust with flour. Roll out the dough and place it in the dish. Spread the chard mixture on top and pour the sour cream and egg mixture over it. Bake in a preheated oven at approximately 180°C (top/bottom heat) for 30-35 minutes. Check your oven’s temperature for the best results! Sprinkle with cheese after about 15 minutes.