It’s time for something savory again! There are so many sweet cakes and other stuff here on the blog – something hearty from time to time is perfect to cleanse the pallet. If you feel the same way, this delicious Swiss Chard Quiche might be perfect for you! We are fine with creating savory bakes for y’all. We love them too!
Aren’t the colors of the Swiss chard great? The food bloggers among our readers might understand that these colors are a bit problematic. ;P Maybe I have to explain a bit. Whenever we go to a farmers market with all those colorful veggies, fruits, and berries, the chances are very good all of that ends up in our shopping bag. Then you have too much stuff at home and no idea what to do with it. ;P
That’s what happened with this Swiss chard here. The colors are so great, you just can’t go past it. At home, we had no idea what to do first, so we checked the internet to find out how to store Swiss chard properly to extend its lifespan (you have to wrap it with a damp towel and store it in a cool place). More time to think about a recipe. ;P
So… what can you do with Swiss chard? Maybe a stew, some pasta, or a salad? Well, you can, but we wanted something baked. So a quiche made perfect sense. Easy to prepare and really delicious. Swiss chard, bacon, and cheese work well together. So good! If you prefer something vegetarian, you can leave out the bacon, of course. The tart will still be very delicious! ;)
The leaves of Swiss chard can be used for many recipes, and you can replace other veggies like spinach or cabbage with it if you want, for example. Something to keep in mind – when using the leaves, you better use leaves and stems separately. The stems need longer to cook – similar to cabbage, for example.
You got more Swiss chard at home? Well, what about some Minestrone with Swiss Chard? The soup is vegan and really tasty. From May to September, when chard is in season, it’s always a good idea to use the veggie wherever possible. It’s a healthy veggie. ;P
In case you are looking for another quiche recipe, you might want to check our Asparagus & Potato Quiche with Sauce Hollandaise. Yes, it tastes as good as it sounds. An absolute highlight of the asparagus season… but that’s probably something very German to say. ;P
INGREDIENTS / ZUTATEN
For the dough:
2 cups (250g) all-purpose flour
1 pinch of salt
1/2 cup (120g) cold butter
1 medium egg
1-2 tbsp. ice water (maybe more)
For the filling:
18 oz. (500g) red/yellow Swiss chard
3 shallots
2 tbsp. olive oil
5.3 oz. (150g) bacon, diced (optional)
7 oz. (200g) sour cream
7 oz. (200g) heavy cream
2 large eggs
1.75 oz. (50g) Grana Padano, grated
4.4 oz. (125g) mozzarella, finely diced
salt, pepper
some cherry tomatoes
Für den Teig:
250g Mehl (Type 550)
1 Prise Salz
120g kalte Butter
1 Ei (M)
1-2 EL Eiswasser (evtl. mehr)
Für die Füllung:
500g roter/gelber Mangold
3 Schalotten
2 EL Olivenöl
150g Speck, gewürfelt (optional)
200g Schmand
200g Sahne
2 Eier (L)
50g Grana Padano, gerieben
125g Mozzarella, in kleinen Würfeln
Salz, Pfeffer
einige Kirschtomaten
DIRECTIONS / ZUBEREITUNG
1. Sift the flour into a large bowl. Add the salt and cold butter and cut the butter with a pastry blender* into pea-sized pieces. Add the egg and one tablespoon of the ice water. Use your hands to form a nice ball of dough. Add some more water if the crumbs are not coming together. Wrap the dough in plastic wrap and place it in the fridge for about 30 minutes.
2. Clean and wash the Swiss chard and let it drain. Cut off the thicker stems, but leave 2-3 small leaves untouched for the decorations – set those aside. Cut the stems and leaves separately into strips. Next, cut the shallots into thin slices.
3. Add the olive oil to a large pan or wok and heat up. Add the shallots and cook them until soft and glossy. Next, add the Swiss chard stems and bacon (optional) and cook/fry for about 4-5 minutes. Add the remaining cut leaves and let them cook only for a short time. They should lose some volume, but not get mushy. Season with salt and pepper and remove from the heat.
4. Mix sour cream, heavy cream, and eggs in a small bowl. Add the grated cheese and diced mozzarella and mix in. Season well with salt and pepper and set aside.
5. Preheat the oven to 220°C (425°F). Grease a 26cm (10 inches) tart tin with loose bottom* Take the dough out of the fridge and roll it out on a floured surface. Place it in the baking tin and press to the bottom and sides to create a nice crust. Prick the bottom several times with a fork. Line with baking parchment, place some baking beans* on top and blind bake the crust for about 15 minutes. Take it out of the oven, remove the baking parchment and baking beans and reduce the heat of the oven to 180°C (350˚F). Add the Swiss chard to the pre-baked crust, pour the sour cream mixture on top and decorate with the cherry tomatoes and the Swiss chard leaves you kept on the side. Bake the tart for about 30-35 minutes. Take it out of the oven and let it cool down for about 10 minutes, then serve with a salad, for example.
1. Mehl in eine große Schüssel sieben, eine kräftige Prise Salz und die Butter in kleinen Stücken dazugeben und mit einem Teigmischer* in etwa erbsengroße Stücke zerteilen. Das Ei und einen Esslöffel vom Eiswasser zugeben und alles mit den Händen zu einem glatten Teig verarbeiten. Sollte der Teig nicht zusammenhalten wollen, einfach noch etwas Wasser zugeben. Den Teig in Klarsichtfolie einschlagen und für etwa 30 Minuten in den Kühlschrank legen.
2. Den Mangold säubern und abtropfen lassen. Die Blätter von den dicken Stielen trennen. Etwa 2-3 kleinere Blätter (für die Deko) so lassen, wie sie sind und zur Seite legen. Die restlichen Blätter und Stiele getrennt voneinander in Streifen schneiden. Die Schalotten in feine Scheiben schneiden.
3. Das Olivenöl in einer großen Pfanne oder Wok erhitzen und die Schalotten darin glasig andünsten. Die Streifen der Stiele und den Speck (optional) zugeben und für etwa 4-5 Minuten anbraten, danach die Streifen der Mangoldblätter dazugeben und kurz mitbraten. Die Mangoldblätter sollen etwas Volumen verlieren, aber nicht komplett weichkochen. Mit Salz und Pfeffer würzen und vom Herd nehmen.
4. Schmand mit Sahne und Eiern in einer kleinen Schüssel verrühren. Den geriebenen Käse und gewürfelten Mozzarella zugeben und alles gut vermengen. Ordentlich mit Salz und Pfeffer würzen. Zur Seite stellen.
5. Den Ofen auf 220°C (425°F) Ober-/Unterhitze vorheizen. Eine 26cm Tarteform mit Hebeboden* leicht einfetten. Den Teig aus dem Kühlschrank nehmen und auf einer bemehlten Fläche ausrollen, in die Form legen und am Boden und den Rändern festdrücken. Den Boden mehrmals mit einer Gabel einstechen und dann für etwa 15 Minuten blindbacken (vorher Backpapier drauf und Backbohnen* rein). Die Form aus dem Ofen nehmen und das Papier und die Backbohnen entfernen. Die Temperatur des Ofens auf 180°C (350°F) reduzieren. Als Nächstes die Mangoldfüllung auf dem vorgebackenen Boden verteilen und die Schmand Mischung darüber gießen. Nach Belieben mit den zurückgehaltenen Mangoldblättern und Kirschtomaten dekorieren. Die Tarte für etwa 30-35 Minuten backen. Die fertige Tarte aus dem Ofen holen, etwa 10 Minuten abkühlen lassen und dann servieren – dazu schmeckt Salat.
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Here is a version of the recipe you can print easily.
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Simple & Easy Swiss Chard Quiche
- Prep Time: 00:45
- Cook Time: 00:35
- Total Time: 02:00
- Yield: 1 1x
- Category: Quiches
- Cuisine: International
Description
Why not baking a quiche for dinner? Something like this Simple & Easy Swiss Chard Quiche is always a good option for dinner (but also lunch)!
Ingredients
Für den Teig:
250g Mehl (Type 550)
1 Prise Salz
120g kalte Butter
1 Ei (M)
1–2 EL Eiswasser (evtl. mehr)
Für die Füllung:
500g roter/gelber Mangold
3 Schalotten
2 EL Olivenöl
150g Speck, gewürfelt (optional)
200g Schmand
200g Sahne
2 Eier (L)
50g Grana Padano, gerieben
125g Mozzarella, in kleinen Würfeln
Salz, Pfeffer
einige Kirschtomaten
Instructions
1. Sift the flour into a large bowl. Add the salt and cold butter and cut the butter with a pastry blender* into pea-sized pieces. Add the egg and one tablespoon of the ice water. Use your hands to form a nice ball of dough. Add some more water if the crumbs are not coming together. Wrap the dough in plastic wrap and place it in the fridge for about 30 minutes.
2. Clean and wash the Swiss chard and let it drain. Cut off the thicker stems, but leave 2-3 small leaves untouched for the decorations – set those aside. Cut the stems and leaves separately into strips. Next, cut the shallots into thin slices.
3. Add the olive oil to a large pan or wok and heat up. Add the shallots and cook them until soft and glossy. Next, add the Swiss chard stems and bacon (optional) and cook/fry for about 4-5 minutes. Add the remaining cut leaves and let them cook only for a short time. They should lose some volume, but not get mushy. Season with salt and pepper and remove from the heat.
4. Mix sour cream, heavy cream, and eggs in a small bowl. Add the grated cheese and diced mozzarella and mix in. Season well with salt and pepper and set aside.
5. Preheat the oven to 220°C (425°F). Grease a 26cm (10 inches) tart tin with loose bottom* Take the dough out of the fridge and roll it out on a floured surface. Place it in the baking tin and press to the bottom and sides to create a nice crust. Prick the bottom several times with a fork. Line with baking parchment, place some baking beans* on top and blind bake the crust for about 15 minutes. Take it out of the oven, remove the baking parchment and baking beans and reduce the heat of the oven to 180°C (350˚F). Add the Swiss chard to the pre-baked crust, pour the sour cream mixture on top and decorate with the cherry tomatoes and the Swiss chard leaves you kept on the side. Bake the tart for about 30-35 minutes. Take it out of the oven and let it cool down for about 10 minutes, then serve with a salad, for example.
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
