Swiss chard and gruyere quiche

Serves: 8

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• 175 gram(s) home-made or ready-made shortcrust pastry
• For the filling
• 1 bunch(es) Swiss chard
• Sea salt
• 1 medium onion, chopped
• 1  garlic clove, chopped
• 2 tablespoon(s) olive oil
• 6 large eggs
• 300 ml (½pt) double cream
• 110 gram(s) Gruyère cheese, grated
• 1 handful fresh chervil, chopped

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.

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