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Silverbeet and ricotta quiche
Silverbeet and ricotta quiche
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Delicious quiche that elevates any meal!
Ingredients:
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 9.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 1/2 bunch silverbeet, trimmed, shredded
  • 8 eggs
  • 126.25 gm pure cream
  • 125.00 ml finely grated parmesan cheese
  • Pinch ground nutmeg
  • 100g fresh ricotta cheese, crumbled
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Place a baking tray in the oven. Line the base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin with pastry, trimming it to fit. Prick the base with a fork and freeze for 15 minutes until firm. Bake on the hot baking tray in the oven for 10 to 15 minutes until golden. Remove from the oven and reduce the temperature to 180°C/160°C fan-forced.
  • In a large frying pan over medium-high heat, heat the oil. Add the onion and cook for 3 minutes until softened. Reduce heat to medium-low, add the silverbeet, cover, and cook for 10 minutes, stirring occasionally until wilted. Remove from heat and allow to cool. Arrange the mixture in the pastry case.
  • In a large jug, combine eggs, cream, and cheese. Whisk together and season with salt, pepper, and nutmeg. Pour the mixture over the silverbeet, top with ricotta, and bake at 200°C/180°C fan-forced for 40-45 minutes until golden and set. Serve hot.

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