Quiche is one of my favorite dishes for brunch or a light dinner. It’s versatile and goes just great with a green salad on the side.
This chard quiche recipe is Mediterranean, and combines chard, peas and feta cheese on a golden savory crust. It’s perfect for hosting.
Chard Quiche with Peas and Feta Cheese
Servings 24 cm round quiche pan
For short crust pastry:
- 180 grams flour
- 120 grams cold butter cut into cubes
- 1/2 tsp. fine salt
- 2-3 tbsp. cold water
For chard, peas and feta cheese filling:
- 1 tbsp. olive oil
- 1 large onion sliced
- 2 cloves of garlic crushed
- 500 grams chard roughly torn
- 200 grams frozen peas
- 1.5 tsp. fine salt
- Ground black pepper
- A little grated nutmeg
- 200 grams grated feta cheese
For royal sauce:
- 150 grams natural yogurt 3% fat
- 100 ml. sour cream
- 2 large eggs
- Some salt to taste
- Ground black pepper
- 1 heaping tablespoon flour
- Sliced almonds for decoration
Short crust pastry:
In a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
Gradually add water and continue to process just until large clumps of dough are formed.
Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is lightly golden brown.
Cool at room temperature.
Chard, peas and feta cheese filling:
In a large skillet heat olive oil.
Add onion and garlic and cook over medium-high heat until onion is transparent.
Add chard and fry all together, stirring occasionally until the leaves lose its volume.
Add peas and stir until it thaws.
Season with salt, pepper and nutmeg and stir. Taste and adjust seasoning if necessary.
Drain and cool slightly at room temperature.
In a small bowl put yogurt, cream, eggs, salt, pepper and flour and beat into a smooth mixture.
Transfer the vegetable mixture onto the half-baked crust and spread evenly. Sprinkle with feta cheese on top and pour the royal sauce gently.
Decorate with sliced almonds and bake for about 30-40 minutes or until golden and set. Cool slightly and serve warm or at room temperature.
- It is recommended to warm slightly before serving.
- Keep the quiche in a closed container in the refrigerator for up to 3-4 days.
- Instead of feta cheese you can use mozzarella, goat cheese or any other cheese you like.
- You can use spinach leaves instead of chard.