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Silverbeet and ricotta quiche

  • 0:25 Prep
  • 1:15 Cook
  • 6 Servings


  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 2 teaspoons olive oil
  • 1 medium brown onion, finely chopped
  • 1/2 bunch silverbeet, trimmed, shredded
  • 8 eggs
  • 1/2 cup pure cream
  • 1/2 cup finely grated parmesan cheese
  • Pinch ground nutmeg
  • 100g fresh ricotta cheese, crumbled


  • 1
    Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trimming to fit. Prick base with a fork. Freeze for 15 minutes or until firm. Place tin on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced.
  • 2
    Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 3 minutes or until softened. Reduce heat to medium-low. Add silverbeet. Cover. Cook, stirring occasionally for 10 minutes or until silverbeet has wilted. Remove from heat. Cool. Arrange mixture in pastry case.
  • 3
    Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Stir in nutmeg. Pour over silverbeet mixture. Top with ricotta. Bake at 200°C/180°C fan-forced for 40 to 45 minutes or until golden and just set. Serve.

Source: taste.com.au


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