Zucchini and Chard Quiche

First prepare the dough. Knead flour, salt and butter. Add the water. Wrap the dough in the plastic wrap and refrigerate for 1/2 hour.

Meanwhile, blanch the chard, rinse with cold water and chop. In a little olive oil, sauté the diced zucchini. Add the garlic cloves, salt, pepper and mix in the chard, the chopped feta cheese and the chopped olives.

Preheat the oven to 250 °C. Grease the quiche dish with butter. Roll out the dough and place it in the mold. Save the excess dough for the decoration.

Prick the dough several times with a fork. Sprinkle semolina over the bottom (absorbs excess liquid). Spread zucchini and chard vegetables on top.

Beat eggs, mix with crème fraiche – add freshly grated nutmeg, salt and pepper. Pour the mixture over the zucchini and chard quiche.

Decorate with the remaining dough and put in the oven on the lowest setting. Bake for about 30 minutes.

Garnish with cocktail tomatoes before serving.

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