Homemade chard quiche

with vegetables of the season

A crispy dough made from sesame, sunflower and flax seeds stuffed with fresh vegetables and topped with a crunchy layer of goat cheese. Served with a salad.

Preparation time:

45 min.

Difficulty level:

You can do it!

Allergens:

egg, wheat, gluten, sesame

Utensils:

Cake mould

Ingredients

Strong flour

Seed mix

Swiss chard

Yellow onion

Red pepper

Leek

Garlic

Egg

Fresh goat cheese

Mix of green leaves

Tomato

Salad dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3684
880
50
14
79
3
5
32
240
237

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

For the quiche dough: place the flour, mix of seeds, 75ml of sunflower or olive oil and 75ml of water in a bowl. Season to taste. Bring everything together without kneading it too much. Leave it covered for approx. 5 minutes.

Preheat the oven to 180 degrees.

Wash and chop the leek, onion, pepper and garlic. Sauté the onion in olive oil for a few minutes and then add the rest of the vegetables. Wash the chard, remove the leaves and chop them. Remove the pan from the heat, add the chard and mix it all together. Season to taste.

Beat the eggs in a bowl until they foam and add the vegetables. Mix it all together.

Place the dough in the centre of a cake mould (19cm diameter) and stretch it with your fingertips to cover all the edges. There should be an equal layer of maximum 1/2cm thickness everywhere. Remove any excess dough. Prick the dough with a fork and bake it in the oven for 10 to 12 minutes until the dough is firm and slightly coloured around the edges. If you see the centre of the dough rising while baking, you can prick it with a fork to deflate.

When removing from the oven, add the chard filling and place pieces of goat cheese on top of the mixture. Place it back in the oven and let it bake for another 15 minutes until the filling thickens.