Chard Quiche

Ingredients for 1 servings:

• 90 g butter, room temperature
• 180 g flour
• 1 pinch of salt
• 3 tbsp water
• Fat for the mold
• 800 g chard
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 tsp butter
• 60 g pine nuts
• 50 g ricotta
• 50 g sheep’s cheese
• 50 g Parmesan
• 2 tbsp sour cream
• 1 egg(s)
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

Dough: Combine flour and butter in a bowl until crumbly, then add 3 tablespoons of water and a pinch of salt and knead into a soft dough. Shape the dough into a ball, lightly flour it, and let it rest in a bowl for 30 minutes. Preheat the oven to 180°C (fan oven). Grease a springform pan well. Line the pan with the dough, prick the bottom several times with a fork, and pre-bake for about 15 minutes. Filling (prepare for the dough while it rests): Blanch the chard in salted water, drain, squeeze dry, and cut into strips. Finely chop the garlic clove. Roughly chop the pine nuts. Heat 2 tablespoons of olive oil and 1 teaspoon of butter in a pan, sauté the garlic, add the chard, and cook until the liquid has evaporated. Remove the pan from the heat and mix with the ricotta, crumbled feta cheese, grated Parmesan cheese, egg, and pine nuts. Add a little sour cream if desired. Season with salt. Pour the mixture onto the pre-baked crust and bake for another 40 minutes. Serve while still warm.