Swiss Chard Cake

Ingredients

• 600 g Swiss chard
• 2 shallots
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• black pepper (ground)
• nutmeg
• 1 tsp lemon zest (unprocessed)
• 250 g Mushrooms
• 400 g quark
• 100 g crème fraîche
• 3 eggs
• 100 g grated Gruyère cheese
• 4 hard‑boiled eggs
• 1 egg yolk

Instructions

1. 1.

   For the dough, quickly knead all ingredients with 1–2 tbsp cold water into a smooth dough and wrap in cling film; chill for about 30 minutes.

2. 2.

   Wash, trim, dice stems of Swiss chard, cut leaves into strips. Peel shallots and garlic, finely chop both. Sauté stems in 2 tbsp hot oil for 3–4 minutes, then add strips and cook covered over medium heat for about 5 minutes until wilted. Season with salt, pepper, nutmeg and lemon zest; remove from heat and let cool slightly. Clean, cube mushrooms and fry in remaining hot oil; set aside to cool. Drain chard mixture in a sieve, then mix well with quark, crème fraîche, eggs and cheese. Season again.

3. 3.

   Preheat oven to 180 °C fan‑forced. Butter the springform pan.

4. 4.

   Roll out two thirds of the dough and line the pan. Spread Swiss chard mixture over it and press cooked and peeled eggs into the filling. Roll remaining dough into a lid and place on top. Press edges together, prickle several times with a fork, and cut decorative flowers from leftover dough if desired. Brush the egg yolk mixed with 2 tbsp water over the cake. Bake in preheated oven for about 1 hour until golden brown; cover with foil if too dark.