Despite the name this quiche is made with silverbeet. Easy alternative to quiche Lorraine.
1. Wash the silver beet. Strip the leaves from the stalks, and then finely dice the stalks. Finely dice the onion. Put the onion, stalks and butter and bacon into a pot and sweat over a gentle heat.
2. Chop silver beet leaves.
3. Toast the pine nuts in a dry pan, tossing constantly until they’re brown.
4. Add the silver beet leaves to the onion and stalk mixture, and let them wilt down and collapse. Grate in some nutmeg, toss the pine nuts through and then drain off the excess liquid.
5. Break the eggs into a bowl and whip well. Add the cream and whip well. Add the silver beet mixture to the eggs and cream, and stir through.
6. Pour the filling into the pastry case. Grate a little parmesan over the top, along with some crumbled feta and black pepper.
7. Bake in a hot oven for 10 minutes, then reduce heat to moderate and cook for a further 30-35 minutes until set and browned. Remove from the oven and allow to sit for five minutes before cutting.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 500 | ||
Calories from Fat: 331 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 1067mg | 328 % | |
Sodium 485.2mg | 17 % | |
Potassium 433.7mg | 11 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.6g | ||
Protein 34.5g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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