Chard Cheese Casserole

 

GET
2 bunches of chard/ silver beet
2 onions
Some Parmesan (Parmigiano Reggiano)

Cheese for topping
Some Feta
2 eggs
Some rosemary and nutmeg
olive oil
Cheese for topping

all organic

DO
Wash chard very well. Separate stems from greenery. Chop onions and fry in olive oil. Cut the stems into small pieces and add to the golden onions. Cut the green of the chard rather finely and add to the pan after the stems  have a glassy appearance. Cover with lid and simmer on a low heat. When the bulk has collapsed stir in the finely chopped rosemary. Cool dish a little.

Beat the two eggs and mix with the finely grated Parmesan cheese. Add a bit of the cheese and nutmeg. When the vegetables are cooked place them in a casserole and mix under the egg and cheese mixture. Crumble a little bit of feta on top and cover with remaining cheese. Bake in oven at medium heat for 20 minutes.
Serve with potatoes and a green salad.

Quiche with Herbs

Pastry
180g organic spelt flour
50g organic cheddar cheese
50g butter
5 tbsp water

Filling
100g butter
7 - 8 tbsp flour
1/2 cup boiling water
1/2 cup milk
eggs (2 to 5)
75 ggrated parmesan
200g grated cheddar
a big bunch of fresh herbs 

optional: (some quantities given here for an asparagus quiche)
asparagus
shallots

do
Put flour in a bowl. Grate in cheese. Mix. Grate in the butter. Mix (shake the bowl). Slowly add a little water. Knead to a pastry. Add more water as necessary for a firm but not sticky or dry pastry. Cool wrapped in a tea towl.
Chop herbs finely. 

Put butter in a small saucepan on medium heat. Add 7-8 tbsp flour when melted. Fry a short time. Gradually add boiling water while stirring vigorously. Avoid lumps. When the mixture is smooth but still firm, add cold milk while stirring. It will thicken as it gets warmer. Stir from time to time until it starts to bubble. Add more milk if it is too thick and heat it again. Turn off. Stir while cooling.
Beat eggs in the bowl. Add the mixture while beating. Add the parmesan.
Sprinkle a little flour on the tea towel. Roll out the pastry and put it into a buttered 28cm form. Bake at 180°c on the second shelf for 15-20 mins. 

Add some filling to the bottom of the pastry shell. Sprinkle some grated cheddar on it. Add whatever vegies, eg steamed asparagus chunks, or the fried white parts of shallots etc. Mix the herbs into the remaining mixture. Add it on top of the veges. Sprinkle grated cheddar on top. Bake at 180c for 45 - 60 mins till golden. Turn off oven and leave it in for a while.

Remove from form and cool.
Serve individual slices reheated on oven-proof dishes. Refrigerate. Best on the 3rd day.
Goes well with tomato salad and garlic.

Note: the quantities in this recipe can be varied a lot. Use more cheese or herbs. 2 eggs works nicely and so do 5. If you are using asparagus use a lot and add in layers. 5 bunches is delicious.