Silverbeet quiche with young garlic in a parmesan shortcrust

Silverbeet quiche with young garlic in a parmesan shortcrust

Silverbeet quiche with young garlic in a parmesan shortcrust

I was given some homegrown rainbow chard (silverbeet) as part of a beautiful bouquet of herbs and vegetables. I knew I wanted to use it in a quiche and thought some of the new season, young garlic I’ve seen around the market. A crisp parmesan crust would set the combination off perfectly.

Parmesan shortcrust

125

grams

butter, chilled and cubed

1 2/3

cups

plain flour

1

egg

1

tablespoon

iced water

30

grams

finely grated parmesan cheese

Filling

1 ½

cups

cream

6

cloves

young garlic*

1/4

teaspoon

salt

1/2

teaspoon

pink peppercorns, crushed

4

eggs

1

bunch

silverbeet

*or half the quantity of stored garlic

To make the pastry, place the butter and flour in a mixing bowl and rub together with your fingers until it resembles fine breadcrumbs. Add the grated cheese and combine. Whisk together the iced water and egg. Add the egg mixture to the flour and combine with a fork. When it comes together in a ball, knead it gently to combine. Shape into a disc, cover and refrigerate for 30 minutes.

Preheat the oven to 180oC. Remove the dough from the fridge and roll to about 3 millimetres thick and line a quiche pan. Line with baking paper and fill with baking weights or dried beans. Bake for approximately 20 minutes and remove the beans and paper. Return to the oven for approximately 10 minutes, or until it is lightly golden.

Reduce the oven temperature to 160oC.

Meanwhile, to make the filling, thinly slice the garlic and place in a small saucepan with the cream, salt and crushed pink peppercorns. Heat the mixture on a low heat for 15-20 minutes, or until smelling sweetly of garlic. Turn off the heat and allow to infuse and cool. When the cream is cool, beat in the eggs.

Roughly chop the silverbeet and arrange in the pastry case. Pour over the egg mixture and bake for approximately 50 minutes at 160oC, or until the custard is set all the way through. Remove from the oven and allow to cool.

Serve warm or at room temperature.

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in Dinner, Lunch, Spring and tagged . Bookmark the permalink.

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