Coconut & Vanilla

Quiche with Swiss Chard

yields: one quiche 26 cm in diameter

serves 4

Ingredients:

for the dough:

• 200 g flour
• 1 pinch of salt
• 100 g cold butter, cubed 
• cold water

for the filling:

• 600 g Swiss chard
• 1 onion
• 2 cloves of garlic
• 2 Tbsp olive oil
• sea salt
• freshly ground pepper
• freshly ground nutmeg
• 75 g hard cheese, like Gruyère
• 200 g cream
• 100 ml whole milk
• 4 eggs

Butter a 26 cm spring pan.

Combine the flour, salt and butter and knead. Add the cold water with a tablespoon, until the dough comes together and formes a smooth ball.

Roll out the dough.

Line the spring pan with the dough, forming a 5-6 cm high rim.

Chill the dough in the fridge.

Wash the Swiss Chard. Cut off the end of the stems. Cut the stems off the leaves. I cut them off like a V pointing in the leave. Halve the leaves and cut them into 1 cm strips. Dice the stems ( about 1,5 cm edge length).

Peel the onion and garlic and dice them finely.

Heat a large pan with the olive oil on medium heat. Sautee the onion and garlic for one minute, the add the Swiss chard stems. Sautee for 5 minutes, then add the leaves. Sautee again for 5 minutes, season with salt, pepper and nutmeg.

Preheat the oven to 200° C.

Grate the cheese finely.

Whisk together the cream, milk and eggs. Season generously.

Place the Swiss chard onto the dough spread evenly. Pour the the eggmilk over the chard and scatter with the cheese.

Bake for about 40 minutes, until golden brown.