Silverbeet (swiss Chard) - Or Spinach - Leek & Garlic Quiche

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
• 2 trim excess pastry.
• 3 place pan and pastry in the freezer for 15 minutes or until firm.
• 4 in a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
• 5 or you can use the same larger pan that you then use for steps 3-5.
• 6 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.
• 7 add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
• 8 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.
• 9 place a baking tray in the oven and preheat the oven and tray to 200°c.
• 10 place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
• 11 remove the flan pan and pastry case from the oven and reduce the heat to 180°c.
• 12 spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
• 13 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.
• 14 cook the quiche for 25 to 30 minutes or until it has set in the centre.
• 15 serve warm or at room temperature with a salad and crusty rolls.
• 16 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!