for 4 person

Vegetables

500 g	Swiss chard
1	garlic clove

Filling

1 tbsp	olive oil
200 g	leaf spinach

280 g	tangy Appenzeller
½ tsp	fennel seeds
¼ tsp	nutmeg
½ tsp	salt

Strudel pastry

50 g	butter
1 parcel	strudel pastry (120 g)

Onion

1

red onion

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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