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Preparation time
Total time
1h 15min
6 portion(s)


Oat and Parmesan crust

  • olive oil, for greasing
  • 70 g raw almonds
  • 40 g sesame seeds
  • 150 g rolled oats
  • 50 g Parmesan cheese, crust removed, cut into pieces (3 cm)
  • ¼ tsp salt
  • 80 g water

Silverbeet filling

  • 2 cloves garlic
  • 80 g red onion, peeled, cut into wedges (1 cm) and separated
  • 2 tbsp olive oil
  • 6 sprigs fresh thyme, leaves only
  • 90-100 g Portobello mushroom (approx. 1 large), cut into halves and sliced (½-1 cm)
  • 120 g fresh silverbeet, leaves only, cut into thin strips
  • 3 eggs
  • 120 g pouring (whipping) cream
  • 2 pinches ground nutmeg
  • 2 pinches salt
  • 2 pinches ground black pepper
  • 50 g goat's cheese

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Recipe's preparation

    Oat and Parmesan crust
  1. Preheat oven to 180°C. Grease a tart tin (24 cm) and set aside.

  2. Place almonds, sesame seeds, oats, Parmesan and salt into mixing bowl and mill 1 min/speed 9. Scrape down sides of mixing bowl with spatula.

  3. Add water and mix 5 sec/speed 5. Transfer into prepared tin and spread out in base of tin. Allow to sit for 5 minutes to dry out -- this will make it easier to press into the tin (if pastry is still sticky after 5 minutes allow to sit for a further 5 minutes). Press crust down into tin and bake for 7 minutes (180°C). Set aside while making filling.

  4. Silverbeet filling
  5. Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

  6. Add onion and oil and cook 4 min/100°C/Counter-clockwise operation"Counter-clockwise operation" /speedGentle stir setting"Gentle stir setting"

  7. Add thyme, mushrooms and cook 4 min/100°C/Counter-clockwise operation"Counter-clockwise operation" /speed Gentle stir setting"Gentle stir setting" .

  8. Add silverbeet and cook 2 min/100°C/Counter-clockwise operation"Counter-clockwise operation" /speedGentle stir setting"Gentle stir setting" , or until silverbeet has wilted.

  9. Transfer into simmering basket to drain excess liquid, then set aside. Rinse mixing bowl.

  10. Place eggs, cream, nutmeg, salt and pepper into mixing bowl and mix 15 sec/speed 3.

  11. Evenly spread silverbeet mixture over base and pour egg mixture over silverbeet mixture. Crumble goat's cheese over egg mixture and bake for 25 minutes, or until golden and firm on top.

  12. Allow to cool slightly before serving.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31
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Silverbeet quiche with oat and Parmesan crust



  • 8. November 2020 - 22:07

    The sesame seeds in the crust was too overpowering.

  • 17. September 2020 - 21:39

    absolutely delish. The crust is divine tmrc_emoticons.)

  • 20. September 2019 - 12:33

    A great recipe. Thanks. Healthy, tasty and easy to do.

  • 20. June 2018 - 13:55

    I used this base often for my quiches as it's full of protein which helps with my diabetes! I interchange btwn walnuts and linseeds, whatever I have in the cupboard!

    Kelly Fox Soft

  • 6. January 2017 - 21:48

    A great light meal. I just made the BCB shortcrust recipe but used spelt flour instead, and I added a 125g can of tinned corn to the silverbeet mixture, and then dotted the quiche with bacon jam and it was delicious and devoured by the entire family.

    Follow my Thermomixing adventures at Smile

  • 24. September 2016 - 21:58

    Looking forward to trying this recipe.

    When I make quiche I replace the cream with BUTTERMILK as it's meant to be better for your heart. As far as taste goes you can't tell the difference!

  • 9. July 2015 - 19:54

    Very easy to make & delicious 

  • 29. May 2015 - 21:06

    Loved this. Great pastry too. Thank you

  • 22. April 2015 - 15:18

    OMG, this is amazing! So tasty and healthy. We're enjoying it right now tmrc_emoticons.)  

    I read the other comments and increased the quantity of the filling by using 160g silverbeet, 4 eggs, 140g cream. I also used fennel leaves (just the green part) in place of thyme as that's what i had and the flavour of the fennel went really well with the other subtle flavours. Left out the stalks and chopped up the fine leaves to about 1cm lengths. YUM!

  • 2. April 2015 - 11:16

    Thanks I really enjoyed thi - I also used feta as I had some already. I agree there was a little too much crust up the edges.

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