Quiche with Swiss Chard

Ingredients

• 250 g spelt whole‑grain flour
• 100 g butter
• 1 egg
• Salt
• 500 g Swiss chard
• 3 spring onions
• 2 tbsp olive oil
• Salt
• Pepper
• nutmeg
• 100 g Ricotta
• 100 ml heavy cream
• 2 Eggs
• 2 tbsp chopped pine nuts
• 50 g grated aged Gouda

Instructions

1. 1.

   Sift the flour onto a work surface and press a well in the center. Add the egg, a pinch of salt, and scatter the butter over it. With a knife, cut the butter into small pieces and quickly mix everything into a smooth dough. Wrap and chill for about 30 minutes.

2. 2.

   Meanwhile wash and drain the Swiss chard. Cut the leaves into strips and the stems into 2‑cm wide pieces. Chop the spring onions. Heat the oil in a large pot, add the stem pieces and spring onions, and sauté while stirring.

3. 3.

   Add the leaf strips and let them wilt. Season heavily with salt, pepper, and nutmeg. Roll out the dough on a lightly floured surface and line a greased springform pan with it, shaping a small 3‑cm high rim. Prick the bottom several times with a fork.

4. 4.

   Whisk together ricotta, eggs, and heavy cream. Season with salt, pepper, and nutmeg, then spread half of the mixture over the dough base. Distribute the Swiss chard on top and pour the remaining ricotta‑cream mixture over it. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas level 3) for 30 minutes. Sprinkle grated Gouda and pine nuts on top and bake for an additional 15 minutes.