Vegetable Quiche

Ingredients

• 100 g low‑fat quark
• 150 g wheat flour
• 1 tsp Wheatstone baking powder
• 150 ml milk (1.5 % fat)
• 4 tbsp oil
• Salt
• 400 g Swiss chard
• 1 small onion
• 60 g mozzarella
• pepper from grinder
• freshly grated nutmeg
• 100 g small tomatoes
• 2 Eggs
• flour (for rolling)
• oil (for greasing)

Instructions

1. 1.

   Drain the low‑fat quark. Preheat the oven to 200 °C (180 °C fan). Grease a 26 cm springform pan with a little oil. Quickly knead wheat flour, quark, baking powder, 3 tbsp milk, 3 tbsp oil and ½ tsp salt into a smooth dough. Roll the dough on lightly floured surface slightly larger than the pan. Line the pan with the dough and prick the bottom several times with a fork. Blind bake in the oven for 10 min.

2. 2.

   Clean and wash the Swiss chard. Dice the stems, roughly chop the leaves. Peel and finely dice the onion. Heat remaining oil in a pot and sauté onion cubes over medium heat until translucent. Sauté chard stems for 4‑5 min; cook the greens only 3 min more. Drain mozzarella, cut into ½ cm cubes and mix with the chard. Season the mixture with salt, pepper and a touch of nutmeg.

3. 3.

   Wash tomatoes and slice them without the stem ends. Beat eggs with remaining milk, season with salt and pepper. Spread the chard mixture over the dough, pour the egg‑milk mixture on top. Arrange tomato slices over the quiche and bake in the oven for about 30 min until set.