Onion Swiss Chard Quiche

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

For 4 people

Nutritional Information

Contains 220 Kcal


  • Teig
  • 100 g wholemeal flour
  • 100 g white flour
  • 0.75 tsp. salt
  • 80 g butter, in Stücken, kalt
  • 1 dl Water
  • 0.25 piece yeast (ca. 10 g), zerbröckelt
  • Belag
  • 0.5 tbsp. caraway seeds
  • 1 tbsp. butter
  • 400 g onion, in feinen Schnitzchen
  • 300 g chard, Grün in ca. 2 cm, Stängel in ca. 1cm breiten Streifen
  • 0.5 tsp. salt
  • a little pepper
  • 1.8 dl sour single cream
  • 1 tbsp. Maizena cornflour
  • 2 eggs
  • 150 g strong Appenzell cheese, in kleinen Stücken
  • Utensils
  • Für ein Blech (ca. 30 cm Ø), Boden mit Backpapier belegt

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  • Teig

    Mix the two types of flour and salt in a bowl. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Dissolve the yeast in water, add to the mixture and quickly combine to form a soft dough. Cover and leave to stand for approx. 10 mins. Roll out the dough on a surface lightly dusted with flour to a a round shape (approx. 34 cm Ø), place on the prepared oven tray, firmly prick and chill.
  • Belag

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

    Distribute half the vegetable mixture over the pastry base. Scatter over half the cheese cubes. Repeat the process and pour the sauce over. Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C.
  • Dazu passt:


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