Swiss chard quiche with spicy carrot and apple salad

Recipe by Jule Frommelt


Ingredients in Benoo bag:

Whole grain flour, swiss chard, onions, sour cream, thyme, carrots, apple, small fresh chili

Ingredients at home:

3 cloves of garlic, ½ tsp vegetable stock, salt & pepper, 3 tbsp. frying oil, 1 tsp. baking powder, 6 tbsp. water, 1 tbsp. apple cider vinegar, 2 tbsp. salad oil, 2 tsp. honey or sugar



Total cooking time (incl. resting time): approx. 40 min

Allergy: Gluten and dairy

What’s needed in the kitchen: Pot, baking pan approx. 24cm or quiche pan or other baking pan, grater, bowl, whisk, peeler, knife, cutting board, dough roller or a bottle, optional garlic press

 Step 1:

For the dough, mix together all flour, 6 tbsp. water, 2 tbsp. oil, 1 tsp. baking powder and knead to form an elastic dough. The dough should neither crumble nor be too moist. Chill the dough for 20 minutes.

Preheat the oven to 175 degrees (top and bottom heat).

Step 2:

For the filling, chop the  onions and sauté them with the oil over a low heat for a few minutes.

Separate leaf and stem of the chard and wash both well. Cut the chard stalks in small pieces (approx. 3mm wide) and slice the leaves into fine strips.

Then add the stems into the saucepan with the onions and cook briefly, now add the leaves.

Add 2 tablespoons of water and stock and let it simmer for 5 minutes over low heat.

Step 3:

While the chard is cooking, press or chop the garlic and chop the thyme, combine with the sour cream and season with salt and pepper.

Let the chard cool slightly.

Place the dough out of the refrigerator and line a greased smaller baking tin with it. The easiest way to do it, is to roll out the dough on an even surface first, before placing it in the mold.


Step 4:

Mix the chard well with the sour cream, while keeping a small handful of chard for topping the quiche.

Pour the mixture into the baking tin, top with the remaining chard and bake on the middle rack for about 20-25 minutes.

Step 5: Salad

While the quiche is baking, grate the carrots, chop the apple and the chilli and mix everything in a bowl.

For the dressing, mix together oil, vinegar, honey and salt and combine well with the salad.


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