Puff Pastry Quiche with Chard, Bacon and Goat Cheese

For the puff pastry quiche with chard, bacon and goat cheese, first cut the tomatoes into strips. Clean the chard, wash, spin dry and cut into fine strips. Dice the bacon. Peel and finely dice the garlic and onion.

Fry the bacon in a pan, add the onions and garlic and fry, then add the chard and fry briefly as well. Mix in the tomatoes. Season everything with salt, pepper and nutmeg, remove from the heat and leave to cool slightly.

Preheat the oven to 200 °C top and bottom heat. Thinly butter four portion quiche molds (approx. 12 cm each).

Unroll the puff pastry, cut out four circles of approx. 16 cm each and line the molds with them, also forming a rim. Spread the bacon and chard mixture on top.

Mash the goat cheese with milk, whisk in the eggs and starch and season the mixture with salt, pepper, lemon zest and nutmeg. Spread on the quiche bases. Bake in a hot oven for about 30 minutes until golden brown.

In the meantime, toast the pine nuts in a frying pan until golden brown. Sprinkle the finished quiches with the pine nuts and parsley leaves and serve the puff pastry quiche with chard, bacon and goat cheese hot, lukewarm or cold.

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