Homemade Quiche with Swiss Chard, Fresh Cheese and Collard Green Pesto

Dough ingredients:

150 g wholemeal rye flour (Eko-Jazo d.o.o.)

50 g smooth wheat flour T-1100 (MLIN LUKAČIĆ d.o.o.)

60 ml local olive oil (OPG Bodiš)

 3–4 tbsp cold water Pinch of salt 

Instructions:

You can knead the dough by hand or in a mixer with a dough hook attachment.

1.      Mix both flours and the salt. Add the oil and mix until you get a crumbly texture. 

2.     Add water tablespoon by tablespoon until you get a smooth, pliable dough. Roll it out and transfer it to a tart tin (21–25 cm), raise the edges, and prick the base with a fork.

3.      Place in the fridge for 15 minutes, then bake for 10 minutes at 180°C (without filling).

Filling ingredients:

3 local eggs (OPG Ivo Blažević)

200 g fresh cow's milk cheese (Sirana Lenđel)

2 tbsp local Greek yogurt (Sirana Lenđel)

200–250 g raw Swiss chard, trimmed and chopped (OPG Mikić - EKO)

1–2 tsp collard green pesto (SMID)

Salt, pepper, pinch of nutmeg

50 g grated semi-hard cheese for topping (OPG Božić)

A little fresh parsley for sprinkling after baking (OPG Loboda Stjepan)

Instructions:

1.      Chop the Swiss chard, blanch for 1–2 minutes in boiling water, then drain and cool. Squeeze out excess water thoroughly.

2.     Whisk the eggs, add the cheese, yogurt, pesto, and seasonings. Stir in the drained Swiss chard.

 3.      Pour the mixture over the pre-baked dough. Sprinkle with grated cheese if desired and bake for 30–35 minutes at 180°C, until golden and the filling has set.

4.    Sprinkle with a little fresh chopped parsley, slice, and enjoy the flavors and aromas of HOMEMADE!
 

Enjoy your meal 🍽️