Silverbeet Quiche With Cream Cheese Crust Recipes

Steps:

• Melt butter in cast iron skillet. Add garlic and onion, diced fine.
• Cut stem from chard leaves and chop into small pieces, about 3/4 of an inch long. Add to butter, et al, in skillet. Stir fry until translucent.
• Chop the green portion of the leaves into bite-sized pieces. Add to the skillet and cook until wilted.
• While you're cooking the chard and onions, mix up the crust: Combine all dry crust ingredients (flour, salt, pepper, Herbs de Provence) in a bowl and combine well. Cut in butter and cream cheese. Mix well until it forms a ball and set aside, covered.
• Combine remaining ingredients in a bowl (eggs, cream, Romano cheese, turmeric, salt and white pepper) and whisk until well blended. If the turmeric and other dry seasonings don't want to mix into the eggs, use an electric mixer.
• Grease your baking pan (I used a 12x17x2.5 inch deep roasting pan since my original recipe made a LOT) and press the crust into the pan evenly across the bottom. If you want to go up the sides of the pan, do. If you don't, don't. Just make sure the sides are well-greased no matter which you do.
• Turn your oven to 350 degrees. Pour the filling into the baking pan and bake at 350 until all the eggs are set. If you want to, you can sprinkle more cheese on top right before baking.

Steps:

• Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
• Trim excess pastry.
• Place pan and pastry in the freezer for 15 minutes or until firm.
• In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
• Or you can use the same larger pan that you then use for steps 3-5.
• Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
• Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
• Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled.
• Place a baking tray in the oven and preheat the oven and tray to 200°C.
• Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
• Remove the flan pan and pastry case from the oven and reduce the heat to 180°C.
• Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
• With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
• Cook the quiche for 25 to 30 minutes or until it has set in the centre.
• Serve warm or at room temperature with a salad and crusty rolls.
• Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!

Steps:

• Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
• Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
• Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
• Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
• Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
• Let stand 5 minutes before serving.