Chard Quiche

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• ½ tsp salt
• 40 ml water, cold
• Fat for the mold
• 1 bunch of chard
• 1 garlic clove(s)
• 2 tbsp raisins
• 3 tbsp pine nuts
• 200 ml whipped cream
• 300 g goat’s cheese
• 4 eggs
• Salt and pepper, black, freshly ground
• 1 pinch of nutmeg
• Olive oil for frying

Instructions

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

from a 26cm mold

Chop the flour, diced butter, and salt with a knife and rub into a crumbly mixture with your fingers until all the flour is combined. Or, pulse everything in a food processor for about 10 seconds. Then knead the cold water into the dough. Not too much, though; it needs to be homogenous and non-sticky. Shape the dough into a ball, wrap it in a cloth, and refrigerate for at least 1 hour, or overnight if desired. Dry-roast the pine nuts until golden brown. Wash the chard thoroughly, drain slightly, and cut into coarse strips. Peel and finely chop the garlic clove. Fry first the chard stems, then the leaves and garlic in a pan with olive oil for 4 to 5 minutes. Add the raisins and pine nuts, season with salt, pepper, and nutmeg, and sauté over low heat until most of the liquid has evaporated. This saves you the trouble of blanching the chard. Remove the pan from the heat. In a tall bowl, puree the cream, goat’s cheese, and eggs with a hand blender. Season to taste, if desired, and mix with the slightly cooled vegetables. Let everything stand for a while so the flavors blend. Line a greased 26 cm baking pan with the batter, creating a high rim, and pour in the vegetable mixture. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for 45-50 minutes. Remove the tart from the oven and serve lukewarm. Tip: The chard takes on a different, but equally delicious, flavor if you replace the goat’s cheese with 250g of ricotta.