bluemoon downunder's Note:
A yummy quiche for silverbeet - and spinach - lovers, adapted from the April 2006 issue of the Australian magazine 'Super Food Ideas'. To make this recipe vegetarian, simply leave out the bacon!
My Private Note
Units: US | Metric
- 2 sheets shortcrust pastry, partially thawed
- 1/4 cup pine nuts
- 1 bunch silver beet, stalks removed, washed and dried, leaves shredded (see Notes) or 250 g spinach (see Notes) or 250 g baby spinach leaves, washed, thoroughly dried and shredded (see Notes)
- 200 g rindless bacon, chopped
- 1 leek, halved lengthways, thinly sliced
- 4 garlic cloves, chopped
- 2/3 cup tasty cheese, grated
- 3 eggs
- 1/2 cup thickened cream
- 2/3 cup milk
- salt, to taste (if including the bacon is you may want to omit salt)
- fresh ground pepper, to taste
- 1Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
- 2Trim excess pastry.
- 3Place pan and pastry in the freezer for 15 minutes or until firm.
- 4In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
- 5Or you can use the same larger pan that you then use for steps 3-5.
- 6Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
- 7Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
- 8Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled.
- 9Place a baking tray in the oven and preheat the oven and tray to 200°C.
- 10Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
- 11Remove the flan pan and pastry case from the oven and reduce the heat to 180°C.
- 12Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
- 13With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
- 14Cook the quiche for 25 to 30 minutes or until it has set in the centre.
- 15Serve warm or at room temperature with a salad and crusty rolls.
- 16Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!
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Nutritional Facts for Silverbeet (Swiss Chard) - or Spinach - Leek & Garlic Quiche
Serving Size: 1 (173 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 687.5
- Calories from Fat 490
- Total Fat 54.5 g
- Saturated Fat 19.3 g
- Cholesterol 174.7 mg
- Sodium 739.7 mg
- Total Carbohydrate 33.2 g
- Dietary Fiber 2.7 g
- Sugars 1.1 g
- Protein 16.7 g
The following items or measurements are not included: