Chard Quiches

Ingredients

• 90 g butter (+5 g for greasing the quiche tins)
• 100 g spelt whole‑grain flour
• 100 g spelt flour type 630
• 10 g spelt flour type 630 (for working)
• 0.5 tsp Baking powder
• 2 Eggs
• 400 g chard (1 large stalk)
• 1 onion
• 0.5 tbsp olive oil
• Salt
• Pepper
• 150 g feta cheese (sheep milk; 45% fat in dry matter)
• 200 g sour cream (24% fat)
• 200 g cooking cream (10% fat)
• 20 g salad (1 handful; chard, nasturtium, lamb’s lettuce or radicchio)
• 20 g chopped almonds (2 tbsp)

Instructions

1. 1.

   Cut cold butter into cubes and combine with flours, baking powder, 1 egg and 4 tbsp cold water. Mix with a stand mixer or by hand until smooth. Cover and chill for 30 minutes.

2. 2.

   Meanwhile wash and roughly chop the chard. Peel and finely dice the onion. Heat oil in a pan. Sauté onions over medium heat until translucent. Add chard and cook for 1–2 minutes, then remove from heat. Season with salt and pepper.

3. 3.

   Grease quiche tins. Divide dough into four portions, roll each slightly larger than the tins on a floured surface, place into tins, shaping a rim and pressing down a bit. Prick the bases with a fork several times. Lay parchment paper over the bases and scatter dried fruit shells on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10 minutes. Remove quiche bases, lift off parchment and fruit shells, and let cool for 10 minutes.

4. 4.

   Meanwhile crumble feta. Whisk remaining egg with sour cream, cooking cream and half the feta, seasoning with salt and pepper. Spread chard over the cooled bases, pour the custard mixture on top, and sprinkle with remaining feta. Bake for another 20–25 minutes. In the meantime wash, dry and spin salad leaves. Sprinkle quiches with almonds and garnish with salad.