Silverbeet (Swiss Chard) - or Spinach - Leek & Garlic Quiche

"A yummy quiche for silverbeet - and spinach - lovers, adapted from the April 2006 issue of the Australian magazine 'Super Food Ideas'. To make this recipe vegetarian, simply leave out the bacon!"
photo by a user photo by a user
Ready In:


  • 2 sheets shortcrust pastry, partially thawed
  • 14 cup pine nuts
  • 1 250 g spinach (see Notes) or 250 g baby spinach leaves, washed, thoroughly dried and shredded (see Notes)
  • 200 g rindless bacon, chopped
  • 1 leek, halved lengthways, thinly sliced
  • 4 garlic cloves, chopped
  • 23 cup tasty cheese, grated
  • 3 eggs
  • 12 cup thickened cream
  • 23 cup milk
  • salt, to taste (if including the bacon is you may want to omit salt)
  • fresh ground pepper, to taste


  • 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!

Questions & Replies

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  1. Good and easy or a weeknight meal. I used the spinach option and Montery Jack for the tasty cheese. I also used half and half for the thickened cream. By cutting the ingredients in half (but using 2 eggs and a bit more cheese) this fit perfectly in a frozen pie crust (8-inch) which I had in the freezer. I added the bacon in with the spinach before putting the mixture into the pie pan. Very interesting quiche. Thanks for sharing!
  2. What a fabulous quiche - very quick to make and yummy!


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