Swiss chard is something special. The looks are great (especially for the rainbow version), the taste is earthy but very nice, and believe it or not… it seems to grow forever in my vegetable garden! Ever since I can harvest it, it continues to grow and seems to be and endless supply. I am not complaining!
What is also nice about Swiss chard is that you can use it in many different ways. Salad, stir fry, in a pasta sauce, and today in a quiche. Inspired by the recipe of David and Luise from Green Kitchen Stories, I made my own version of their spinach-feta quiche.
The combination of Swiss chard, courgette, feta, oregano and fresh dill reminds me of the great food we had during our holiday in Greece. Great and surprising flavours in every single dish. Stuffed courgette flowers, bell peppers with feta cheese, roasted vegetables… for me the beauty of vegetarian food is the flavour explosions and endless combinations!
I hope you enjoy this recipe as much as I did. And if you cannot find Swiss chard, use spinach instead!
quiche with Swiss chard and feta
quiche with Swiss chard, courgette, feta, oregano and fresh dill
- 65 gr oat flakes
- 50 gr almond flour
- 2 tbsp arrowroot powder
- 1 tsp oregano dried
- 50 gr coconut oil hard, cooled
- 2 tbsp water ice cold
- 1 pinch salt
- 150 gr swiss chard
- 100 gr yellow onion
- 150 gr courgette
- 10 gr garlic 2 cloves
- 5 gr dill fresh
- 1 tsp oregano
- 3 eggs
- 60 ml oat milk
- 150 gr feta
- 2 pinches nutmeg
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp olive oil
preheat the oven to 180 degrees Celcius, fan-mode
process the oat flakes in your food processor until a coarse flour. Add the almond flour, salt, pepper, oregano and arrowroot powder and mix well
cut the coconut oil into small cubes. Add to the mixture and work with your hands until you have a flaky dough. Add the water tablespoon per tablespoon until a dough forms. Knead into a ball and wrap in clingfilm. Let it chill in the fridge for 30 minutes.
grease a 20 cm tart case, preferably with a loose bottom, with a little bit of coconut oil. Press in the dough with your hands until the bottom and sides are covered. Use a fork to prick the bottom.
Blind bake for 10 minutes, then take out the baking beans and bake for another 7 to 10 minutes until lightly golden and firm
take you of the oven and set aside. Reduce the oven temperature to 175 degrees Celcius
finely chop the onion, dill and garlic. Cut the courgette into cubes and the stalks of the Swiss chard into 2 cm pieces. Roughly chop the leaves
heat the olive oil in a frying pan. Fry the onion, garlic and oregano for 3 minutes, then add the courgette, Swiss chard stalks and dill and fry for another 3 minutes
now add the Swiss chard leaves. Mix well and take of the heat. Season with pepper and salt
mix the eggs, milk, pepper, salt and nutmeg. Crumble the feta and add to the mixture
Stir in the vegetable mix and poor into the crust. Bake in the oven for 30 minutes
Serve with a nice salad and fresh tomatoes