I find the look of colorful chard on the market so beautiful that I always wanted to make a dish with it, but I could not find a recipe that seemed really interesting to me. I certainly wanted the chard to be the center-piece of the dish and not just a vegetable side, and so I finally „invented“ this quiche. Chili and strongly flavored Roccolo cheese give this dish a distinctive twist and combine nicely with the refined flavor of the chard and spinach.
For the dough:
- 200 grams of flour
- 100 grams of cold butter
- 1 pinch of salt
- 1 large egg yolk
- a couple of tablespoons of water
For the filling:
- 1-2 tablespoons of olive oil (for frying)
- 1 red chard (mangold), washed and cut into strips (stalks and leaves separate)
- 200 grams of fresh spinach, washed and cut into strips
- 1/4 of a Spanish onion, finely chopped
- 1/2 teaspoon of finely chopped garlic
- 4 dried chilies, finely chopped and seeds removed
- 1 fresh red chili, seeds removed and finely chopped
- 1/2 teaspoon of ginger powder
- 1 teaspoon of sugar
- freshly ground pepper, salt
- 250 grams of crème fraîche
- 100 ml of milk
- freshly ground pepper, salt, freshly ground nutmeg for seasoning
- 3 eggs
- 100 grams of Roccolo, finely chopped
Preparing the dough:
- Pass the flour through a fine mesh onto the clean kitchen counter or a baking mat. Cut the cold butter into small pieces into the flour. Rub the butter and the flour between your hands until you have a crumble.
- Add the salt. Form a depression in the center of your flour mix and add the egg yolk. Quickly start kneading the ingredients adding tablespoons of water one by one until the dough is smooth, but not sticky. Should the dough become too sticky, add a bit more flour.
- Form a ball, wrap it into cellophane and let the dough rest in the refrigerator for approximately 15 to 30 minutes.
- Pre-heat the oven to 180 degrees Celsius (fan oven).
- Butter a quiche pan and press the dough into the bottom and up the sides. If you do not use pie weights (see next step), prick the bottom with a fork all over.
- Cut out a round piece of parchment paper the size of the bottom of your cake pan. Place over the dough on the bottom of your cake pan. Place pie weights on the top (if you do not have pie weights, you may also use dry foods such as dried chickpeas, dried peas or rice).
- Put the quiche pan into the oven and bake only the crust for 10 minutes (blind baking). Take the crust out of the oven and reduce the oven temperature to 160 degrees Celsius (fan oven) for baking the quiche with the filling (see step 10 – Preparing the filling below).
Preparing the filling:
- Heat up the olive oil in a non-stick frying pan over medium to high heat.
- Fry the onion for a couple of minutes until soft, but do not let it get brown.
- Then add the chard stalks and continue frying for approximately 5 to 10 minutes until the stalks start softening.
- Add the chopped garlic, dried and fresh chilies, ginger powder and the chard leaves and fry for another 5 to 10 minutes until the leaves soften and wilt.
- Then add the spinach and fry just until the leaves wilt as well. Season with freshly ground pepper and salt and set aside. Let cool down a bit.
- In a large mixing bowl, mix the crème fraîche, eggs, milk, and season with freshly ground pepper, salt and nutmeg.
- Fill the sautéed vegetables into the quiche pan onto the pre-baked crust and spread evenly.
- Pour the créme fraîche and egg mix over the vegetables, then sprinkle the cheese on the top.
- Bake at 160 degrees Celsius for 40 minutes.
- Let cool down a bit before cutting and serving.