Silverbeet Swiss Chard Or Spinach Leek Garlic Quiche Recipes

CRUSTLESS SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

SILVERBEET (SWISS CHARD) - OR SPINACH - LEEK & GARLIC QUICHE

Steps:

• 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!

SWISS CHARD QUICHE

Steps:

• In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
• In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
• Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
• Bake for 20 minute at 400 degrees.
• Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
• Serve warm or cool.

SILVERBEET (SWISS CHARD ) PIE AKA " GRASS PIE"

Steps:

• Heat oven to 400°F ( 200°C ) 15 to 20 degrees less if using a fan-forced oven.
• Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.
• Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.
• When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.
• Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.
• Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.
• Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.