The Swiss Chard in several pots on the balcony and beside my tomato plants behind the house was growing like crazy.
Since I am off to the Nuerburgring for week starting this weekend, some of the greens had to go. My last harvest went to a neighbor. But what to do with this one now?
Luckily yesterday at the hair saloon I saw a photo in a magazine with a Swiss Chard and thought: Why not? But a bit of protein other than the Royal cream and cheese on top was needed.
Bacon? No! Salami? Oh Yes! I bought Italian wide fennel salami.
And a punnet of white button mushrooms.
Recipe for a 26 cm Quiche dish:
1 round fresh shortcrust pastry
100 g Swiss Chard
400 g white mushrooms
2 spring onions
1 tbsp oil
125 g Italian fennel salami
200 g Skyr
2 eggs
50 g Cheddar cheese
Pepper, salt, nutmeg, Italian bruschetta seasoning
Preheat the oven 170 C fan.
Put the dough in a sprayed quiche or tart dish and press it in. Take a fork and prick the bottom. Place some baking paper on it and use ceramic baking balls or beans or rice to weight it down.
Bake for 12 min, then take it out.
During that time, seperate the stems from the leaves of the chard. Cut them in 1 inch pieces. Put them with a little water in a microwave dish with a lid and cook them at 800 watts for 5 min.
Roughly chop the leaves and add them to the stems with a little water and just microwave them 2 min more.
Chop green onions and clean the mushrooms anf slice them. Put all of it in a pan with a little oil and sautee them, salt them, until the mushrooms are soft. Cool them down.
Mix Skyr with eggs and all the seasoning in a bowl or in the Skyr package. Grate some cheddar.
Now layer the quiche with salami first. Add mushrooms, then more salami. Put the Swiss Chard on top. And pour the sauce over all. Last comes the cheese
Bake for 35 min, take it out and let it sit 15 min, then serve.
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