Quiche with rainbow chard and goats cheese

Recipe Ingredients **Shortcrust pastry** - 145g flour - 115g butter - 2g salt - 1 tbsp ice cold water **Filling** - 4 eggs - 200ml cream - 100ml milk - 1 bunch rainbow chard - 100g goats cheese - 4 cloves garlic - 1 red onion - 40ml olive oil - Salt and pepper to taste Method 1. Start the pastry by placing your flour and fridge-cold butter into a food processor with the salt. Pulse until the butter is evenly distributed through the flour. 2. Pour in your ice cold water until the dough just starts coming together. 3. Remove from the food processor and place onto a lightly floured surface. Bring it together into a disc shape, wrap it in clingfilm and leave in the fridge to rest for 1 hour. 4. After 1 hour, remove the pastry from the clingfilm and roll out to 3cm larger than the tin you're going to line with the pastry. Place the rolled out pastry into the greased tin, pressing it into the sides, making sure it keeps the shape. It's super important at this point to make sure that there are no holes in the pastry. 5. Line the pastry with a piece of baking paper and place in something heavy like dried chickpeas or rice to hold the pastry down for when you blind bake it. 6. Place this back in the fridge for another 30 minutes to chill before you bake. Pre-heat your oven to 180°c. 7. After 30 minutes in the fridge, remove the tart shell and place it into the pre-heated oven and bake for 20 minutes. Remove it from the oven and remove the weight and baking paper. Place it back into the oven for a further 20 minutes or until the pastry is completely dry and lightly golden. 8. Meanwhile, dice and wash your chard and slice your onion and garlic. In a large frying pan, heat up the olive oil and sauté the onion and garlic. After 3-4 minutes, add the chard stems and cook for another 5 minutes. Finally, add the chard leaves and cook for the last 2-3 minutes. 9. In a bowl, mix the eggs, cream, milk, salt and pepper until homogenous. 10. Once the tart shell is finished cooking, remove and place it on a wire rack to cool. Once it's cool, you can start assembling the quiche. 11. Start by placing the sauté chard on the bottom, followed by the goats cheese and top it up to the top with the egg mixture. 12. Place this in the oven at 160°c for 1 hour 20 minutes or until the egg is completely set. 13. Enjoy!