Recipe

Silverbeet quiche

Rich in both flavour and texture and delicious hot or cold, enjoy this quiche with a side salad. For a milder version, substitite the greens with English spinach.

  • 25 mins preparation
  • 55 mins cooking
  • Serves 6
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Ingredients

Silverbeet quiche
  • 6 slice prosciutto, coarsely chopped
  • 500 gram silverbeet, trimmed, washed, coarsely chopped
  • 1 clove garlic, crushed
  • 5 eggs
  • 3/4 cup thickened cream
  • 1/2 cup grated tasty cheese
  • 2 sheets frozen shortcrust pastry, thawed

Method

Silverbeet quiche
  • 1
    Preheat oven to 200°C. Lightly grease a 23cm round oven-proof quiche dish.
  • 2
    Heat a frying pan on medium. Spray with oil. Cook prosciutto for 4-5 minutes, until browned and crisp. Remove from pan. Drain on paper towel. Add silverbeet and garlic to same pan. Cook, stirring, for 2-3 minutes until silverbeet has wilted.
  • 3
    In a large jug, whisk together eggs and cream. Stir in cheese and season to taste.
  • 4
    Roll pastry together to make 1 large sheet. Line prepared dish with pastry, trim edge. Cover pastry with baking paper and fill with dried beans or rice. Blind bake for 10 minutes. Remove paper and beans. Cook for a further 5 minutes.
  • 5
    Spread prosciutto and silverbeet over pastry base. Pour egg mixture over. Bake for 25-30 minutes until set. Cool for 5 minutes before serving with salad.

Notes

Baby spinach or frozen spinach may be used in this recipe in place of fresh - remember to remove any excess liquid from frozen once thawed.

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