Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Filling
Strudel pastry
Onion
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Vegetables
Cut the Swiss chard into wide strips, place in a bowl, mince in the garlic.
Filling
Heat the oil in a wide pan. Add the spinach, Swiss chard and garlic, cover and allow to wilt. Remove the lid and cook for approx. 3 mins. Drain the vegetables well and return to the pan.
Roughly grate the cheese, mix in with the vegetables, season, allow to cool slightly.
Strudel pastry
Melt the butter in a small pan. Carefully unfold the pastry sheets, brush one sheet of pastry with a little butter, place in the prepared tin.
Brush the remaining sheets of pastry with butter and place in the tin slightly staggered so that the edges of the pastry hang over the edge of the tin.
Onion
Spread the filling on top of the pastry, gather the edges. Peel the onion, cut into thin slices, arrange on top of the filling.
Bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 200 °C. Remove, allow to cool in the tin for approx. 5 mins., remove the tin frame, plate up the quiche.
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