CHARD SPINACH QUICHE

 INGREDIENTS

- 500 gr chard

- 150 gr spinach

- 2 liters of boiling water

- 2 tablespoons of extra virgin olive oil

- 1/4 tablespoon garlic powder

- 1 red onion

- 1 teaspoon salt

- 1/2 teaspoon ground pepper 

- 350 gr ground beef

- 1 tablespoon tomato paste

- 250 gr phyllo pasta

- 4 eggs + 1 for the glaze

- 2 tablespoons parmesan cheese

- 1 tablespoon milk 

- A piece of butter to grease

PREP TIME: 45 MIN

PREPARATION

Defrost the phyllo pasta over a cotton dryer.

Preheat the oven to 350ºF.

First wash the spinach and chard leaves one by one under the running water, remove any impurities we find, cut the stems and place them in a colander, put hot water over the leaves... Leave it to set for a few minutes, squeeze all the leaves together to drain the liquid and cut in small pieces all together.

By the other hand, heat 2 tablespoons of extra virgin olive oil in a pan over high heat, add 1/4 tablespoon of garlic powder, 1 red onion chopped in diced, 1 teaspoon salt, 1/2 teaspoon ground pepper, let the onion begin to caramelize without touching or moving it, once it’s browned add 350 gr of ground beef and move breaking the meat in small pieces with a wooden spoon. Lower the fire to medium temperature, let it cook for 5 minutes and when the meat is almost cooked add 1 tablespoon of tomato paste and mix everything well to integrate. Cook for 2 more minutes, At the end add the chard and spinach previously chopped, cook for a couple of minutes more and it's ready!

Reserve aside.

Meanwhile, grease an oven proof dish with some butter,put the phyllo pasta and in the extremes, let it stick out on each side and then cover it with the same pasta, place the preparation of meat, chard and spinach inside the dish uniformly, make small holes to add the eggs, cover with the same mixture, sprinkle 3 tablespoon of parmesan cheese and finally cover everything with the ends of the pasta. 

To give it a golden color, mix with a fork: 1 egg, 1 tablespoon of milk and put with a kitchen brush on top of the pasta uniformly.

Finally bake at 350ºF for 20 minutes and let it to set for 10 minutes to cool down, ready to cut and serve!

Enjoy!

TIPS

• Let it set for at least 10 minutes before serving so that it settles and does not crumble.

• The exact size of the dish is 22 cm x 28 cm.

• Accompany it with a green salad: lettuce, tomato or some of your preferences.

• To preserve the avocado in pieces, add the juice of 1 lemon and place it in an hermetic container.

• The pan is approximately 30 cm in diameter.

• When cooking the spinach add a little bit of salt, because it has a salty flavour.