This dish is easy to prepare and great to eat the next day. I really like to eat a slice with some fresh green salad.

Makes 12 servings


For the short pastry:

  • 100 grams whole grain flour
  • 100 grams butter
  • 1 egg
  • pinch of salt

For the filling:

  • 400 grams swiss chard (cleaned and cut in small pieces)
  • 2 onions, peeled, chopped in small pieces
  • 2 garlic cloves, peeled and minced in very small pieces
  • 125 grams quark (curd cheese)
  • 75 grams crème fraîche
  • 2 eggs
  • 100 g edam cheese finely greeted (alternatively you can use parmesan cheese or gouda)
  • 1 tablespoon olive oil
  • sea salt and pepper to taste
  • pinch of nutmeg


1. Preheat the oven  to 200C/180C fan/gas 6.
2. Mix the ingredients for the short pastry. Form a ball and wrap in clingfilm then leave for 30 min in the fridge.
3. Then place the dough evenly in a greased quiche tin and push the pastry into the corners of the tin and put to the side.
4. Finely grate the cheese.
5. On a medium heat saute onions, garlic and swiss chard in a the olive oil. Season with sea salt, pepper and nutmeg for 8 minutes
    until the swiss chard is tender. Leave to cool down.
6. In a bowl beat the eggs and mix with quark, crème fraîche, cheese. Then add the vegetables.
7. Pour the mixture into the pastry and decorate with tomatoes
8. Add grated cheese and bake for approx. 25 minutes until golden brown.

Serve with some fresh mixed salad.