Rainbow Chard, Goat cheese & Mushroom Quiche (English)

I love to cook this quiche with my son and it is easy enough for us to make together.

Feeds up to 5

Pastry: homemade almond flour & tapioca

Filling
100 grams to 200 grams of mushrooms
1 Bunch of rainbow chard
5 eggs
100 mg of goat cheese




For the dough
130g almond flour and tapioca
80g Tapioca flour
1 tsp baking soda
1 pinch of salt
60ml vegetable oil such as safflower, coconut  or grapeseed 
1 tablespoon cold water and bit more


Mise en place:
Preheat the oven at 180c (350F)
Cut the goat cheese into small pieces and set aside.
Wash and thinly slice the mushrooms; then sauté them with a bit of oil and salt on medium to high heat. 🔥🔥🔥 until they are caramelized, and no water remains.

Set aside.
Wash and cut the rainbow chard into small chunks and quickly boil in water with salt for 2 minutes, strain[ and set aside.
Let’s get to work on that dough
Let’s work our dough in a glass or aluminum bowl.
Mix the dry ingredients very well (flours with salt and baking soda), sieve your flour a couple of times.
In another bowl mix together the wet ingredients.

Now, combine these two preparations together until you get a flexible and moist dough.

Let the dough rest for 15 minutes


Grease slightly a dish pie- pan, remove the excess with a paper towel.

Make a smooth ball with your dough and put it into the pie dish.

Then press with your hands stretching the dough about the pie-pan, making sure there are no holes.
Taking a fork, pinch the crust all over.


Bake to blind for 12 to 15 minutes remove from the oven and let the crust cool completely.








Let’s get that filling going


Combine the eggs and cheese together, then add the mushrooms and the rainbow chard, a wooden spoon is a great help. Finally, simply pour the mixture onto the crust.







Bake

Bake for 30 to 45 minutes until the eggs are cooked, the crust edges are light brown or golden.
If it seems that your crust is burning, you can cover it with tin foil, but this means that your oven is way too hot.
The eggs are cooked when they barely move, just like a flan, and when you insert a toothpick and there isn’t any liquid filling coming through.







You can make this quiche the day before and keep it in the fridge. Set aside some mushrooms to decorate right after you pour the filling onto the crust. I used a pie dish of 22cm diameter.









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