Total Time
55mins
Prep 10 mins
Cook 45 mins

One of my families favourite recipes, created by my mum when I was a kid :) This recipe can use Spinach but I tend to use Siverbeet/Chard, its cheaper and no one can tell once it is made up!

Ingredients Nutrition

Directions

  1. Defrost pastry and line a quiche dish with it.
  2. Blind bake pastry (if you wish, I normally don't).
  3. Chop onion and sprinkle on base of pastry. Chop bacon on sprinkle over onion,when I am serving a vegetarian I leave this out and serve the quiche with bacon on the side.
  4. Grate Cheese and sprinkle small amount over onion and bacon.
  5. Finely slice the silverbeet and fill the quiche, the amount you use will depend on the size of the leaves, I only use the green part.
  6. Whisk eggs and add 2 tablespoons of milk per eggs.
  7. Pour egg and milk mixture into pie mixture, add mixture until liquid is about 1 cm below top of pastry.
  8. Sprinkle remaining cheese over top.
  9. Bake in a moderate oven, until the egg mixture is set, cover with foil if cheese browns too fast.
  10. For vegetarian omit the bacon or use soy bacon.

Reviews

(1)
Most Helpful

Luvly our family all enjoyed it will make again

Rhonda78 August 06, 2012

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