Swiss Chard Quiche

A cozy vegetarian brunch dish for all the family, easy to prepare: try this swiss chard quiche with ricotta cheese and pine nuts.

13 November, 2018

Preparation

Sieve the flour onto a clean work surface and make a well in the middle.
Place the egg and a pinch of salt in the middle of the well.
Add knobs of butter, using a knife to chop up into small pieces and rub together to make a smooth dough.
Wrap in clingfilm and allow to cool for 30 minutes.
In the meantime, wash and drain the Swiss chard.
Cut the green leaves into strips and chop the stalks into 2 cm pieces.
Wash and finely chop the spring onions. Heat the oil in a large pan.
Place the Swiss chard pieces and spring onions into the pan and fry until almost tender, stirring continually.
Add the sliced green leaves and cook until wilted. Season with salt and pepper.
Pre-heat the oven to 200 °C. Roll out the pastry on a lightly floured surface and place in a greased dish ca. 28 cm in diameter, leaving a 3 cm high edge.
Prick the base of the pastry all over using a fork.
Mix the ricotta cheese with the eggs and the cream.
Season with salt, pepper and nutmeg. Spread half of the mixture onto the pastry base.
Scatter the Swiss chard over the top and then the remaining ricotta-cream mix.
Bake in the oven for 30 minutes.
Sprinkle the grated cheese and the chopped pine nuts over the top and continue to bake for another 15 minutes.