Swiss chard and gruyere quiche

175g (6oz) home-made or ready-made shortcrust pastry

For the filling

Bunch of Swiss chard

Sea salt

1 medium onion, chopped

1 garlic clove, chopped

2tbsp olive oil

6 large eggs

300ml (½pt) double cream

110g (4oz) Gruyère cheese, grated

Handful of fresh chervil, chopped

Spinach would be a good alternative to Swiss chard in this recipe

In short	Serves: 8 people Course: Main
Nutrition (per portion)	450 calories 40g fat (19g saturates)

Method

1 Preheat the oven to 200ºC/180ºC fan/Gas 6.

2 Make the pastry if you're not using ready-made. Chill for 30 minutes, then roll out and use to line a deep 23cm (9in) flan tin.

3 Slice the chard leaves and stems and blanch in boiling salted water for 1 minute. Drain and press out as much liquid as possible. Cook the onion and garlic in the olive oil until soft and beginning to colour. Cool. Beat the eggs with the cream and season well.

4 Mix the cooled onion mixture, cheese, chervil and chard into the custard and pour into the prepared pastry case. Bake in the preheated oven for 40-50 minutes. Serve hot or cold.