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!