Swiss chard quiche

Instructions

Shortcrust

1. Mix the flour and salt.
2. Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
3. Add the cold water and mix the mixture together, do not knead.
4. Roll out directly between baking paper and place in the baking tin.
5. Leave to cool in the fridge for at least 30 minutes.

Filling

1. Preheat the oven to 220 degrees. Place the baking tray upside down on the top shelf. This acts as a heat shield from above to prevent excessive browning.
2. Optional: If desired, fry some bacon cubes in a little butter. Add to the rest when you beat the egg.
3.  Peel and finely chop the onion. Separate the leaves from the stalks of the Swiss chard. Cut the stalks in half lengthwise and then into ~ 2 cm pieces. Cut the leaves into slightly larger pieces.
4. Heat the butter in a pan. Sauté the onion and chard stalks for approx. 3 minutes, add the leaves and wilt for approx. 1 minute, then leave to cool. Mix the eggs and cream, grate the cheese coarsely, season and mix with the chard.
5. Baking: approx. 40 minutes on the lowest rack of the oven with a baking tray upside down on the top rack as a heat shield. Remove, leave to rest for approx. 5 minutes, remove the tin rim and serve the quiche.