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Silverbeet, & Mushroom Quiche

Yields6 ServingsCook Time50 mins

 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

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.


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.


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.


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.

Nutrition Facts

Servings 0