Onion and Swiss chard quiche

Onion and Swiss chard quiche

Total: 1 hr 25 Min. | Active: 55 Min.
Nutritional value / people: 220 kcal


4 people


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:

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100g wholemeal flour
100g white flour
¾tsp salt
80g butter, cut into pieces, cold
1dl water
¼piece yeast (approx. 10 g), crumbled


½tbsp caraway seeds
1tbsp butter
400g onions, thinly sliced
300g Swiss chard, greens cut into strips approx. 2 cm wide, stems approx. 1 cm wide
¼tsp salt
a little pepper
1 ¾dl sour single cream
1tbsp cornflour
2 eggs
½tsp salt
a little pepper
150g tangy Appenzeller, cut into small cubes
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Quiche tin (approx. 30 cm in diameter), base lined with baking paper

How it's done


Mix the two types of flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Dissolve the yeast in water, add to the mixture and quickly combine to form a soft dough. Cover and leave to rest for approx. 10 mins. On a lightly floured surface, roll out the pastry into a circle (approx. 34 cm in diameter), place in the prepared tin, prick firmly and chill.


Toast the caraway seeds in a wide-bottomed frying pan, set aside. Heat the butter in the same pan. Sauté the onion and Swiss chard in batches over a medium heat for approx. 12 mins., stirring occasionally. Stir in the caraway seeds and season. Leave the vegetables to cool, drain. To make the sauce, mix the cream with all the other ingredients up to and including the pepper.

To fill

Spread half of the vegetable mixture over the pastry base. Sprinkle with half of the cheese cubes. Repeat the process and pour the sauce over the top.

Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C.

Good to know
Tip: Mix the fried bacon cubes in with the vegetables.
Serve with: Salad.

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