Chard quiche with mushrooms

Ingredients for 4 servings:

• 300 g flour (whole wheat flour)
• ½ cube of yeast
• 125 ml milk, lukewarm
• 1 tsp honey
• 1 tsp herbal salt
• 1 tsp oregano
• 50 g hazelnuts, ground
• 3 tbsp olive oil
• 150 g mushrooms
• 1 onion(s)
• 2 tbsp butter
• 1 chard
• 3 eggs
• 200 ml cream
• 100 g cheese, grated, (Emmental)
• herbal salt
• pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

vegetarian

Mix the whole wheat flour and yeast. Knead with milk, honey, herb salt, oregano, hazelnuts, and olive oil to form a smooth dough. Add a little more lukewarm water, if desired. Cover and let rise in a warm place for about 1 hour. Knead again and spread two-thirds of the dough onto the bottom of a quiche or springform pan. Roll the remaining third into a long coil and use it to form the crust. Clean and quarter the mushrooms. Peel and finely chop the onion, and fry it with the mushrooms in butter. Wash the chard, cut the leaves and stems into fine strips or cubes. Add the chard to the mushrooms and sauté for a few minutes. Pour everything onto the quiche base. Beat the eggs until frothy, stir in the cream and grated Emmental cheese, season well with herb salt, pepper, and nutmeg, and pour over the vegetables. Bake at 180° – 200°C for approx. 40 minutes.