This eggcellent quiche will tart up your meal, plus it’s everything it’s cracked up to be!
Ingredients
- 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
Method
- Step 1Preheat 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.
- Step 2Heat 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.
- Step 3Place 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.
- Low carb
- Low sugar
- Vegetarian
Nutrition
2039 kj
Energy
34g
Fat Total
16g
Saturated Fat
1g
Fibre
19g
Protein
341mg
Cholesterol
524.61mg
Sodium
6g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Freezing pastry in the tin removes the need for ‘blind baking’ with baking paper and weights or uncooked rice.
If using non-stick pan or tin, there is no need to grease before adding pastry.
Stand quiche for 5 minutes before serving.
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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