In a large bowl mix all ingredients for the quiche crust until they come together into a smooth dough. Take care not to over-knead. Cover with cling film and rest in the refrigerator for 30’.
Meanwhile, prepare the filling. Wash and finely chop the greens. In a wide pot, heat the olive oil over high heat and sauté the onions for 5-6 minutes. Add the spinach and chard, and continue to sauté for 4-5 minutes, until wilted. Add the Mediterranean hartwort and wild chervil and sauté for 4-5 minutes, until they soften and some of the liquid evaporates. Remove the greens from the pan and drain in a colander. Boil the quinoa in plenty of salted water for 7-8 minutes and strain.
To make the quiche, preheat the oven to 180 Celsius. Place the dough between two sheets of baking parchment and roll out to form a circle slightly larger than the diameter of the quiche pan – be patient as the dough may be hard after resting. Butter the pan and spread the dough to cover the bottom. Cut off any pieces that hang over the edge and prick the base with a fork in several places. Place a piece of baking parchment over the crust and cover with ceramic baking beans or raw beans to prevent the crust from warping as it bakes. Bake the crust for 10 to 15 minutes, on a low shelf, until it lightens in color at the edges and remove from the oven.
In a large bowl toss the greens with the quinoa. Pour over the quiche crust and press down evenly with the back of a spoon. In a bowl, mix the eggs with the cream, add the cheese and pour over the greens. Return the quiche to the oven and bake for 30 minutes, until the surface is golden brown and the filling has set. Remove from the oven and rest for a few minutes before serving.
* Originally published in Gastronomos Magazine, Dec 15 Issue.
For the dough:
- 375 gr all-purpose flour
- 225 g softened butter plus more for buttering the quiche dish
- 60 ml water
- 1/2 tsp salt
For the filling:
- 3 spring onions
- 1/2 kg spinach
- 1/2 kg chard
- 1/2 bunch Mediterranean hartwort
- 1/2 bunch wild chervil
- 50 gr quinoa
- 100 gr Gruyere cheese of your choice, grated or sliced
- 4 eggs, well beaten
- 400 gr cream, minimum 35% fat
- 60 ml olive oil
(for a quiche measuring 32-34 cm)