Whole wheat quiche with ricotta cheese and chards hazelnut flavoured
30 min + 30 min in frigo
6 / 8
- 150g of white wheat flour
- 150g of whole wheat flour
- 150 ml of water
- 400 g of chards
- two tablespoons of the organic roasted hazelnut butter
- 300g of fresh ricotta cheese
- three tablespoons of grated Parmigiano Reggiano
- one egg
- nutmeg powder
- extra virgin olive oil
- one clove of garlic
Put the flours, a pinch of salt and water in a bowl and mix all the ingredients. Then, start to knead the dough by hand or use a robot, until it becomes smooth and elastic. Wrap it and leave it for 30 min at room temperature.
Clean the chards and divide green and white parts. Cut the sticks into 1 cm pieces and parboil it in salty water for 4-5 minutes. Then, add the green leaves and keep boiling for one more minute. Strain the chards and keep the water on side.
Put some olive oil in a pan and sweat the garlic clove or let it sweat with water without oil). Put the chards into a pan and take away the garlic, then add the roasted hazelnut paste mixed with some water you used for parboiling the chards. Cook for few minutes until the ingredients will mix together and switch off the flame.
Put the chards in a bowl, add the ricotta cheese, Parmigiano Reggiano, some fresh nutmeg powder, the egg and eventually a hint of salt and mix well all the ingredients.
Divide the dough in two parts and roll it out in two disks. Take a circular baking tray, diameter of 20 cm, spread with oil and dust with flour, then put one of the disks. Put the chards preparation and cover the quiche with the second disk of dough. Stick the borders of the disks one to the other and make a roll that should seem a cordon.
Put the quiche in the static oven warmed before at 180°C for 40 minutes or until the crust become gold coloured.