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1 Silverbeet quiche with oat and Parmesan crust

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Silverbeet quiche with oat and Parmesan crust

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Ingredients

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

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

  5. Add onion and oil and cook 4 min/100°C//speed

  6. Add thyme, mushrooms and cook 4 min/100°C//speed .

  7. Add silverbeet and cook 2 min/100°C//speed, or until silverbeet has wilted.

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

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

  10. 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.

  11. Allow to cool slightly before serving.

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Comments

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  • The sesame seeds in the crust was too...

    Submitted by Rayyan333 on 8. November 2020 - 22:07.

    The sesame seeds in the crust was too overpowering.

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  • absolutely delish. The crust is divine

    Submitted by Kimbecile on 17. September 2020 - 21:39.

    absolutely delish. The crust is divine tmrc_emoticons.)

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

    Submitted by Netto on 20. September 2019 - 12:33.

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

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  • I used this base often for my quiches as it's full...

    Submitted by kelsabels on 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

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  • A great light meal. I just made the BCB shortcrust...

    Submitted by therMELicious on 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 www.facebook.com/therMELicious Smile

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  • Looking forward to trying

    Submitted by j charlton on 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!

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  • Very easy to make &

    Submitted by nwalmsley on 9. July 2015 - 19:54.

    Very easy to make & delicious 

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  • Loved this. Great pastry too.

    Submitted by Littlewooee on 29. May 2015 - 21:06.

    Loved this. Great pastry too. Thank you

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  • OMG, this is amazing! So

    Submitted by Christine E on 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!

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  • Thanks I really enjoyed thi -

    Submitted by Fresh Mix on 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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  • Loved by everyone, even the

    Submitted by Kazoks on 28. March 2015 - 20:55.

    Loved by everyone, even the the meat & three veg man.

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  • I found the crust

    Submitted by KikiAbdallah on 7. November 2014 - 12:45.

    I found the crust disproportionate to the filling. Will use 2/3 the amount of crust next time. 

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  • I loved this recipe. It was

    Submitted by wendybird on 25. October 2014 - 12:25.

    I loved this recipe. It was very easy to make and very filling. A winner!

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  • Fabulously easy. My fussy

    Submitted by chefdujour on 23. October 2014 - 19:08.

    Fabulously easy. My fussy kids had seconds

     

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  • Delicious

    Submitted by Melinda Hutchison on 22. October 2014 - 22:44.

    Delicious

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • Absolutely Beautiful.  This

    Submitted by Feeding fuss pots on 21. October 2014 - 12:25.

    Absolutely Beautiful.  This crust is amazing and I don't normally like silverbeet but LOVE LOVE LOVE this dish

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  • this was beautiful, made this

    Submitted by Sarah Pahi on 14. October 2014 - 19:00.

    this was beautiful, made this tonight but used spinach instead of silverbeet and feta instead of goats cheese plus added a bit of deli hot pork.  Will definitely be making this again - thanks  tmrc_emoticons.)

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  • Delicious! Thank you so much.

    Submitted by lulusoulcuisine on 14. October 2014 - 18:32.

    Delicious! Thank you so much. My hubby doesn't usually like quiche, but loved this one!

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  • Great dish especially because

    Submitted by Jaqvan on 14. October 2014 - 12:10.

    Great dish especially because of the easy pastry which also makes it quite rich.

    you could put any filling in it and I also used feta cheese instead of goats cheese

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  • Very yummy, takes some time

    Submitted by Dani21 on 14. October 2014 - 11:24.

    Very yummy, takes some time to prepare, but absolutely worth it.Thanks for sharing tmrc_emoticons.)

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  • Delicious. I added some

    Submitted by Russeen on 13. October 2014 - 17:31.

    Delicious. I added some roasted pumpkin and a zucchini (grated). Highly recommend

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  • Absolutely awesome. I used

    Submitted by N.J. on 12. October 2014 - 22:06.

    Absolutely awesome. I used beet greens instead of silverbeet (because that's what I had in my fridge), and about 200 g of feta over the top instead of goats cheese.

    Really, you could use whatever filling you wanted, but the standout star of this recipe is the super easy no-roll pastry. That will be a definite keeper!

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  • Very tasty and healthy. It

    Submitted by NanCee.60 on 11. October 2014 - 19:52.

    Very tasty and healthy. It got the ok from hubby. 

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  • Sorry forgot to rate it

    Submitted by Dommie on 9. October 2014 - 20:58.

    Sorry forgot to rate it

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  • This quiche is amazing not

    Submitted by Dommie on 9. October 2014 - 20:54.

    This quiche is amazing not only healthy but very tasty. Will definitely make this again. Thank you  tmrc_emoticons.)

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