Swiss Chard Quiche

Ingredients

• 1 cube yeast
• 5 g sugar (0.5 tsp)
• 500 g flour
• 100 g margarine
• 1 egg
• 1 kg Swiss chard
• 4 cloves garlic
• 1 onion
• 1 can corn (285 g drained weight)
• 4 tomatoes
• 100 g medieval Gouda cheese (1 piece)
• 2 tbsp Rapeseed oil
• paprika powder (sweet)
• white pepper

Instructions

1. 1.

   Dissolve yeast with sugar in 50 ml lukewarm water. Add 300 g flour to a bowl, create a well and pour in the yeast mixture. Cover and let rise in a warm place for 20 minutes.

2. 2.

   Meanwhile melt margarine in a pot, stir in 200 ml water and let the mixture cool.

3. 3.

   Add the margarine mixture, egg and remaining flour to the dough and knead well. Cover and let rise another ~45 minutes until doubled in volume.

4. 4.

   Wash and trim the Swiss chard. Cut stems off and finely chop; slice leaves into thin strips. Peel and finely mince garlic and onion. Drain corn. Wash tomatoes and cut into thin slices. Slice cheese into strips.

5. 5.

   Heat 1 tbsp rapeseed oil in a pan. Sauté garlic and onion over medium heat until translucent. Add Swiss chard, cook for 3–4 minutes, season with paprika powder and pepper, then add corn.

6. 6.

   Brush a baking sheet with remaining oil. Roll out dough to fit the sheet and place it on the tray, forming a border. Spread the Swiss chard mixture evenly over the dough, top with tomato slices and decorate with cheese strips.

7. 7.

   Bake in a preheated oven at 225 °C (200 °C fan; gas: level 3–4) for 30 minutes.