Chard Quiche with rocket

Fine chard, tangy herder’s cheese and aromatic cherry tomatoes brighten up this quiche with a tasty combination of colors and flavors. A handful of arugula on top gives it a fresh, peppery bite.

Chard Quiche with rocket

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Rezept drucken

Chard Quiche with rocket

Rezept drucken

Print Recipe

Ingredients

• Quark pastry for quiche
• 160 g flour
• 6 g bking powder
• ½ egg
• 100 g low fat quark cheese
• 20 ml rapeseed oil
• 16 ml milk 1,5 % fat
• salt, ground nutmeg, steak pepper
• Filling for quiche
• 100 g herder's cheese 45 % cubes
• 150 g onions peeled
• 2 g garlic peeled
• 10 ml rapeseed oil
• 400 g green Swiss chard cleaned
• salt, black pepper
• ground nutmeg
• lemon juice
• 125 ml sour cream
• 4 eggs
• 20 g Coquem manchego cheese 50 % fat
• 100 g cherry tomatoes
• 25 g almond slivers blanched
• 60 g rocket

Servings:

Units:MetrischImperial

Ingredients Quark pastry for quiche 160 g flour 6 g bking powder ½ egg 100 g low fat quark cheese 20 ml rapeseed oil 16 ml milk 1,5 % fat salt, ground nutmeg, steak pepper Filling for quiche 100 g herder's cheese 45 % cubes 150 g onions peeled 2 g garlic peeled 10 ml rapeseed oil 400 g green Swiss chard cleaned salt, black pepper ground nutmeg lemon juice 125 ml sour cream 4 eggs 20 g Coquem manchego cheese 50 % fat 100 g cherry tomatoes 25 g almond slivers blanched 60 g rocket Servings: Units:MetrischImperial

Instructions

Quark pastry

1. Mix flour and baking powder. Combine all the ingredients and allow to rest for 30 minutes. Then spread the (rolled) pastry evenly to line the pan of choice.

Filling

1. Drain and crumble the herder’s cheese. Finely chop the onions and garlic. Sauté them in rapeseed oil until soft; add the chard (first the stems, then the leaves). Season with salt, pepper and nutmeg. Add a little lemon juice and allow to cool.
2. Mix the sour cream with the eggs; season well with salt, pepper and nutmeg.
3. Grate the manchego. Cut the cherry tomatoes into halves.
4. Mix the chard with the herder’s cheese and the almond slivers and spread evenly on the pastry base. Pour the egg mixture on top and then lightly press the cherry tomatoes into the filling with the cut surfaces facing upwards.
5. Bake in the oven at 160°C for approx. 40 minutes.Then sprinkle the manchego over the top and bake for a further 10 minutes for a grantiné finish. Garnish with rocket leaves.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.