Silverbeet, & Mushroom Quiche

  • Serves: 6
  • Cooks In: 50 minutes
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Ingredients

2 sheets frozen shortcrust pastry, partially thawed
1 tbs olive oil
400g cup mushrooms, chopped
1/2 small bunch silverbeet, leaves shredded
4 green onions, thinly sliced
1/3 cup grated tasty cheese
80g feta cheese, crumbled
3 eggs
1/2 cup thickened cream
2/3 cup milk

Method

1

Use the pastry to line the base and sides of 2.5cm-deep, 26cm (base) fluted quiche pan. Trim excess (see tip). Place pastry case in the freezer for 15 minutes or until firm.

2

Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the mushrooms and cook for 4 minutes or until light golden. Add the silverbeet and toss to combine. Remove from the heat. Stir in the onions. Set aside for 15 minutes to cool.

3

Place a baking tray in the oven. Preheat oven and tray to 200°C fan forced. Place the quiche pan on the hot tray and bake pastry case for 10–12 minutes or until light golden. Remove from oven. Reduce oven to 180°C fan forced.

4

Spread the mushroom mixture over the warm pastry base. Sprinkle with tasty cheese and feta. Using a fork, beat the eggs, cream and milk together in a bowl. Season with salt and pepper. Pour egg mixture over the cheese. Bake quiche for 25–30 minutes or until set in the centre. Serve warm or at room temperature.

Ingredients

 2 sheets frozen shortcrust pastry, partially thawed
 1 tbs olive oil
 400g cup mushrooms, chopped
 1/2 small bunch silverbeet, leaves shredded
 4 green onions, thinly sliced
 1/3 cup grated tasty cheese
 80g feta cheese, crumbled
 3 eggs
 1/2 cup thickened cream
 2/3 cup milk

Directions

1

Use the pastry to line the base and sides of 2.5cm-deep, 26cm (base) fluted quiche pan. Trim excess (see tip). Place pastry case in the freezer for 15 minutes or until firm.

2

Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the mushrooms and cook for 4 minutes or until light golden. Add the silverbeet and toss to combine. Remove from the heat. Stir in the onions. Set aside for 15 minutes to cool.

3

Place a baking tray in the oven. Preheat oven and tray to 200°C fan forced. Place the quiche pan on the hot tray and bake pastry case for 10–12 minutes or until light golden. Remove from oven. Reduce oven to 180°C fan forced.

4

Spread the mushroom mixture over the warm pastry base. Sprinkle with tasty cheese and feta. Using a fork, beat the eggs, cream and milk together in a bowl. Season with salt and pepper. Pour egg mixture over the cheese. Bake quiche for 25–30 minutes or until set in the centre. Serve warm or at room temperature.

Silverbeet, & Mushroom Quiche

Tags:

 Bakes & Pastries, Dinner

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