Mangold Quiche

Ingredients

• 350 g flour
• 175 g butter
• 1 pinch salt
• 1 egg
• butter (for the pan)
• 600 g Swiss chard
• 2 shallots
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 tsp lemon zest
• 250 g Mushrooms
• 400 g quark
• 100 g crème fraîche
• 3 eggs
• 100 g grated Gruyère cheese
• 1 egg yolk

Instructions

1. 1.

   Knead all dough ingredients with 1-2 tbsp cold water into a smooth dough, wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash, trim, dice stems of the Swiss chard and slice leaves into strips. Peel and finely chop shallots and garlic. Sauté both with the chard stems in 2 tbsp hot oil for 3-4 minutes. Add the leaf strips, cover, and cook on medium heat until wilted, about 5 minutes. Season with salt, pepper, nutmeg, and lemon zest; remove from heat and let cool slightly. Clean, dice mushrooms and brown them in remaining hot oil. Mix everything with quark, crème fraîche, eggs, and cheese. Season again.

3. 3.

   Preheat oven to 180 °C fan. Butter a springform pan.

4. 4.

   Roll out two-thirds of the dough and line the pan. Spread the chard mixture over it. Roll remaining dough into a lid and place on top. Press edges together, pricking several times with a fork. Cut decorative leaf shapes from leftover dough if desired and lay them on the lid. Beat egg yolk with 2 tbsp water and brush over the crust. Bake in preheated oven for 45-55 minutes until golden brown.