Chard Quiche with Feta Cheese

Cut the butter into small pieces and knead with the meal, 1 strong pinch of salt and about 3 tbsp. cold water until a smooth dough. Line a springform pan or tart pan of about 28 cm ø with the dough, leaving a rim of about 2 cm. Put the dough in the mold to cool for about an hour. In the meantime, rinse and drain the chard thoroughly. Cut the leaves from the ribs and chop coarsely. Cut the stems and ribs into pieces about 1 cm wide. Bring to the boil in a saucepan with enough water and season with salt. Blanch the chard for about 3 minutes, pour into a sieve, cool and drain thoroughly. Cut the cheese into cubes. Rinse, dry and chop the rosemary and sage. Mix the whipped cream with the eggs and season with salt, pepper and cayenne pepper. Preheat the oven to 180 °C. Mix the chard with the cheese and the herbs. Peel the garlic clove, chop it finely and fold it in. Season the vegetable mixture with pepper. Spread the chard evenly on the dough. Pour the egg yolks over it. Bake the quiche in the hot oven (middle, gas mark 2) for about 50 minutes until it is appetizingly brown.

Reduce baking time, check from 35 min onwards.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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