Name: Chard Quiche with rocket
Ingredients: 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; 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

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

Rezept drucken

Chard Quiche with rocket

Rezept drucken

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:

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:

Instructions

Quark pastry

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

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.
Mix the sour cream with the eggs; season well with salt, pepper and nutmeg.
Grate the manchego. Cut the cherry tomatoes into halves.
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.
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.