A comforting quiche recipe for Monday night! Absolutely simple and delicious!
- 1 bunch of fresh Swiss rainbow chard
- 1 large chopped onion
- 80 gr bacon
- 2 spoons of extravirgin olive oil
- 1 egg
- 250 gr ricotta cheese
- 50gr parmesan
- 1 sheet of shortcrust pastry
Place a large frying pan on medium-high heat and sauté the onion and the bacon in the olive oil. When the bacon has softened and it is a bit crispy add the Swiss chard, finely sliced. Cook, stirring continuously, for 20 minutes or until the Swiss chard is tender. Leave aside to cool. When is cold stir through the ricotta, egg, Parmesan, a teaspoon of salt and black pepper.
Preheat the oven to 180C.
Roll the pastry to a 3mm thick sheet and cut it into a circle, approximately 30cm in diameter. Place on an oven tray lined with baking paper. Press with a fork and pour the mixture into the pastry leaving a 3 centimetre edge all the way around. Top with Parmesan. Refrigerate for 20 minutes.
Bake the tart in the oven for approximately 35 minutes until the pastry is golden and cooked on the base.
Remove from the oven and serve warm! Enjoy