Ingredients
2 frozen shortcrust pastry
thawed
1 silver beet
20ml olive oil
(1tbsp)
1 onion
finely diced
1 clove garlic
finely diced
3 bacon
finely sliced
¾ cup tasty cheese
grated
5 eggs
250ml fresh cream
(1 cup)
2 tbsp parmesan
grated
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 28cm flan tin
- 1 Foil
- 1 Dry beans, lentils or baking weights
- 1 Saucepan
- 1 Frypan
Instructions
- Preheat oven to 200°C conventional or 180°C fan-forced.
- Line a 28cm flan tin with pastry, sealing joins between the sheets and trimming to fit.
- To blind-bake, place a sheet of foil over the pastry and fill with dry beans, lentils or baking weights. Bake for 10 minutes. Remove beans and foil, then return to oven for a further five to 10 minutes until lightly brown.
- Reduce oven to 180°C conventional or 160°C fan-forced.
- Wash silver beet well. Finely slice stalks and set aside. Roughly chop leaves. Place cup of water in a saucepan and bring to the boil. Add leaves and cover with a lid. Cook for two minutes until wilted. Drain and allow to cool. Squeeze water out of leaves then chop finely.
- Heat oil in a frypan, then saute onions over very gentle heat for five minutes. Add garlic and silver beet stalks and cook for a further five minutes. Increase heat slightly, add bacon and cook for a further two minutes. Finally, add chopped leaves and stir to combine. Season well with salt and pepper, and set aside to cool.
- Distribute silver beet mixture into the blind-baked pastry case and top with tasty cheese. Beat eggs and cream together and pour over the silver beet. Sprinkle with grated parmesan.
- Bake for 30-35 minutes until set and lightly brown. Serve with a large green salad.
Notes
Tip
Serve with a large green salad.
Variation
You could replace silver beet with English spinach, but it won't require blanching. Just chop finely and add to the bacon and onion mixture.
Variation
For a vegetarian version, simply omit the bacon.
