One of my favourite things to eat for lunch is Mim’s bacon and egg pie (or quiche Lorraine as it’s more commonly known). This quiche comes in a close second, using fresh silverbeet straight from the St Joseph’s school veggie patch and encased in this easy homemade short crust pastry; I promise you – it’s good.
By all means, if you want to cheat a little, use a square of store bought frozen short crust or puff pastry instead and substitute the silverbeet for spinach if that’s what you can get your hands on. Similarly, use whatever cheese you happen to have in the fridge (think grated parmesan, cheddar, tasty, mozzarella, or even goats cheese) and don’t be too fussy trying to make the pastry look perfect. What’ll we call it? Rustic charm?
Let’s go with that.
silverbeet + feta quiche
a 9” deep quiche tin works perfectly for this recipe
for the short crust pastry
125 grams of self raising flour
125 grams of plain flour
1/2 teaspoon of salt
125 grams of butter, cubed
4 x tablespoons of water
A squeeze of fresh lemon juice
for the filling
A really good bunch of silverbeet, pink stems removed and finely sliced
1 x brown onion, finely diced
2 x garlic cloves, crushed
A dash of olive oil
6 x eggs
A good glug of thickened cream
150 grams of feta, crumbled
A handful of grated tasty cheese
Salt and freshly cracked pepper
A sprinkling of nutmeg
A sprinkling of dried parsley (or fresh if you have it)
A pinch of cayenne pepper
- Preheat the oven to 200℃.
- In a large mixing bowl, sift in the self raising flour, plain flour and salt.
- Add the cubed butter and start to incorporate together using your fingertips, until it starts to resemble a breadcrumb like mixture. Add the water and lemon juice to help you form a dough. Knead lightly.
- Spray the springform quiche pan with canola oil spray and using your fingers, press the pastry in to the pan around the base and sides. Prick the base with a fork.
- Bake the pastry case in the oven for 10 minutes. Set aside.
- Meanwhile, to make the filling – add a dash of olive oil to a large frying pan and sauté the onion and garlic until soft. Add the silverbeet and let it cook down until it wilts (about 8 minutes or so). Stir as you go and add a dash of water to help it along if need be. Set aside.
- In a large mixing bowl, add the eggs, cream, cheese, cayenne pepper, parsley, nutmeg, salt and pepper. Add the silverbeet mixture and stir well.
- Then simply pour the mixture in to the pastry shell, turn the oven down to 180℃ and bake for 30 – 40 minutes or so, until cooked and browned on top.
- Let the quiche cool slightly in the pan before taking out to serve.
Goes well with a big green salad.
If you make this quiche, please leave your comments below. Would love to hear your thoughts. xx