Mangold quiche with feta cheese and pine nuts

Ingredients for 1 servings:

• 320 g wheat flour type 1050
• 160 g butter, cold
• 6 tbsp water
• 1,200 g chard
• 2 m.-sized onion(s)
• 2 garlic cloves
• 3 tbsp oil
• 75 g pine nuts
• 200 g sheep’s cheese
• salt and pepper
• n. B. Chili pepper(s), dried
• 200 g sour cream
• 100 ml sweet cream
• 4 eggs
• salt and pepper
• nutmeg
• 60 g mountain cheese
• Fat for the mold

Instructions

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

vegetarian

Knead flour, butter, and water into a shortcrust pastry and refrigerate. Grease a 32 cm diameter quiche dish and line it with the pastry, forming a raised edge. Wash the chard and cut the leaves and stems into strips. Sauté the finely diced onions along with the crushed garlic cloves and stems. Meanwhile, briefly roast the pine nuts in a dry pan. Add the striped leaves and pine nuts to the chard stems and season with salt, pepper, and dried chilies. When the leaves have wilted, set the pan aside and let the contents cool slightly. Dice the feta cheese and, once the chard has cooled slightly, add it. For the topping, mix the sour cream, sweet cream, eggs, and spices. Fold about half of the topping into the topping and pour over the dough, pour the remaining topping over the top, and sprinkle with the mountain cheese. Bake in a preheated oven at 220 degrees Celsius (425 degrees Fahrenheit) on the bottom rack for about 30 minutes. Check your oven’s specifications! Variation: You can easily replace the pine nuts with walnuts.