Preparation time : 20 minutes
Cooking time : 40 minutes

Ingredients

• 1 puff pastry dough
• 20cl crème fraîche
• 2 eggs
• 3-5 big chard leaves
• 1 big onion
• 2 garlic cloves
• 2 medium tomatoes
• strong/wholegrain mustard
• basil
• parsley
• almond flakes
• hot pepper flakes
• grated cheese
• breadcrumbs
• oil
• salt/pepper

Start by taking care of the chard leaves: boil water in a big pot, in the meantime separate the green from the stalk of the chard (the white, firmer parts of the leaf). Wash and mince, keeping both in two different bowls. Once the water is boiling, put whole stalk bowl in the pot. After 12 minutes, add the greens for another 3 to 5 minutes, then remove from the water and let it cool in a big bowl. Note that this step can be done in advance, especially if you have a lot of chard leaves and want to boil them all in one go, but not cook with it yet.

Mince the onion, crush the garlic and cut it in big chunks. Put a big pan on medium heat, add some oil and a big pinch of salt, then add and stir the onion and garlic for a few minutes. Create space in the pan’s center and add the pepper and almond flakes, along with some oil if needed. Let it sit and brown for some time, add the chard and mix vigorously once the almonds are getting some color. Stir every 2-3 minutes for a dozen minutes, making sure to get a Maillard reaction on the chard to strengthen its flavor. Once the time is over, simply cut the fire and let it sit while you are preparing the dough, if it is not yet ready.

While doing the previous steps, heat up your oven at 210ºC (thermostat 7). Spread the dough on your pie plate and prick it with a fork. For a crunchier crust, blind-bake it for 5 to 10 minutes.

Pell the tomatoes. To do so, do some incisions on it, in the shape of a cross and going all around. Plunge them in boiling water, for 5 to 10 seconds, then directly in a bowl of ice-cold water. Finally, simply pull on the skin using your knife, starting from the top. Once the tomatoes are pelled, cut them in very thin slices.

Let’s now prepare the mixture. First, spread a thin layer of mustard on the dough, then cover it with breadcrumbs. Add the tomato slices on top of it. Chop the parsley and the basil, cover the tomatoes with it, as well as some salt and pepper. Add the chard mix on top of it. In a bowl, mix the crème fraîche, eggs and 1/3 of the grated cheese. Add some salt and pepper, whisk. Pour on top of the chard, add the rest of the grated cheese on top and put the dish in the oven for 20 minutes. Once that time is over, turn the head down to 180ºC (thermostat 6), and let it cook for 20 to 25 more minutes. Once you are satisfied with the color of the quiche, take it out of the oven and let it cool a dozen minutes. Cut, serve, enjoy.

Also published on Medium.

This post is also available in: French