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

READY IN: 55mins


  • 2
    sheets shortcrust pastry, partially thawed
  • 14
  • 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
  • 12
    cup thickened cream
  • 23
    cup milk
  • salt, to taste (if including the bacon is you may want to omit salt)


  • 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!