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🍽️ Crunchy Chard Pie

485 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 175 g butter
• 1 pinch salt
• 1 egg
• butter (for the pan)
• 600 g chard
• 2 shallots
• 2 garlic cloves
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• nutmeg
• 1 small tsp. lemon zest
• 250 g mushrooms
• 400 g quark
• 100 g crème fraîche
• 3 eggs
• 100 g grated Gruyère cheese
• 1 egg yolk

Instructions

1. 1. Mix all dough ingredients with 1-2 tablespoons of cold water. Knead the mixture quickly into a smooth dough. Wrap the dough in cling film. Place it in the refrigerator for 30 minutes.
2. 2. Wash the chard. Remove the tough stems and dice them finely. Cut the leaves into thin strips. Peel the shallots and garlic. Finely chop both. Heat 2 tablespoons of oil in a pan. Sauté the shallots, garlic, and chard stems for 3-4 minutes. Add the chard leaves. Cover the pan. Let the chard wilt over medium heat for 5 minutes. Season with salt, pepper, nutmeg, and lemon zest. Remove the pan from the heat. Let the mixture cool down slightly.
3. 3. Clean the mushrooms. Dice them. Heat the remaining oil in a pan. Fry the mushrooms in it.
4. 4. Mix the cooled chard mixture with the mushrooms. Stir in quark, crème fraîche, eggs, and cheese. Season the filling with salt and pepper.
5. 5. Preheat the oven to 180°C fan-forced. Grease a springform pan. Roll out two-thirds of the dough. Place the dough in the pan and press it firmly against the sides.
6. 6. Spread the chard filling evenly over the dough base. Roll out the remaining dough. Place it as a lid on the filling. Press the edges firmly together. Prick the dough lid several times with a fork. Cut decorations from the dough scraps if desired. Place them on the lid.
7. 7. Whisk one egg yolk with 2 tablespoons of water. Brush the dough lid with this mixture. Bake the pie in the preheated oven for 45-55 minutes until golden brown.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 32 g