Onion and Swiss chard quiche

Total time: 1hr 25m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 220 Kcal


  • Pastry
  • 100 g wholemeal flour
  • 100 g white flour
  • 0.75 tsp salt
  • 80 g butter, cut into pieces, cold
  • 1 dl water
  • 0.25 piece yeast (approx. 10 g), crumbled
  • Filling
  • 0.5 tbsp caraway seeds
  • 1 tbsp butter
  • 400 g onions, thinly sliced
  • 300 g Swiss chard, greens cut into strips approx. 2 cm wide, stems approx. 1 cm wide
  • 0.5 tsp salt
  • a little pepper
  • 1.8 dl sour single cream
  • 1 tbsp cornflour
  • 2 eggs
  • 150 g tangy Appenzeller, cut into small cubes
  • Utensils
  • Quiche tin (approx. 30 cm in diameter), base lined with baking paper

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  • Pastry

    Mix the two types of flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Dissolve the yeast in water, add to the mixture and quickly combine to form a soft dough. Cover and leave to rest for approx. 10 mins. On a lightly floured surface, roll out the pastry into a circle (approx. 34 cm in diameter), place in the prepared tin, prick firmly and chill.
  • Filling

    Toast the caraway seeds in a wide-bottomed frying pan, set aside. Heat the butter in the same pan. Sauté the onion and Swiss chard in batches over a medium heat for approx. 12 mins., stirring occasionally. Stir in the caraway seeds and season. Leave the vegetables to cool, drain. To make the sauce, mix the cream with all the other ingredients up to and including the pepper.
  • To fill

    Spread half of the vegetable mixture over the pastry base. Sprinkle with half of the cheese cubes. Repeat the process and pour the sauce over the top. Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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