Chard quiche with ricotta and Parmesan Recipe

Flour, cottage cheese, butter and a pinch of salt on a pastry board and mix with a large knife and then chop. As late as possible with your hands into a smooth dough. A ball of dough forms in foil and place one hours cold.

Wash the chard, remove the stalks, the leaves roll up tightly and slice into thin strips. Remove the onion, cut into rings and fry in a pan with olive oil, add the chard and parsley and the vegetables can coincide.

Parmesan, ricotta and eggs and mix well, add the sauteed chard, season with salt, pepper and nutmeg.

On a floured work surface to roll out dough 1 inch thick, cut in half and place one above the other. Roll out the dough again, folded back on themselves and then roll out about 3 mm thick.

Ausbuttern a springform pan and line with the dough. Put the dough on baking paper, fill it with lentils and bake at 180 degrees about 15 minutes bake blind. Subsequently, the lenses out with the help of the baking paper and store them for later blind baking in a tin can.

Pour the chard in the dough and the cake in a preheated oven at 180 degrees on the bottom rack about 45 minutes.