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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!
- 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
- Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
- Trim excess pastry.
- Place pan and pastry in the freezer for 15 minutes or until firm.
- In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
- Or you can use the same larger pan that you then use for steps 3-5.
- Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
- Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
- Add 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.
- Place a baking tray in the oven and preheat the oven and tray to 200°C.
- Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
- Remove the flan pan and pastry case from the oven and reduce the heat to 180°C.
- Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
- With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
- Cook the quiche for 25 to 30 minutes or until it has set in the centre.
- Serve warm or at room temperature with a salad and crusty rolls.
- Notes: 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!