Ingredients
- 1 cup cooked silverbeet sliced (Ettrick Gardens)
- 1 cup cooked potatoes cut into cubes (Ettrick Gardens)
- 1 large onion chopped
- 2x garlic cloves minced
- 1 Tbsp butter
- 3 eggs (Agreeable Nature)
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup self-rising flour
- Sunflowers and pumpkin seeds to sprinkle on top
- 1 cup grated cheddar cheese (Evansdale Cheese)
Silverbeet, Potato Self-Crusting Quiche
Method
- Pre heat oven 200c
- Put the chopped onion garlic and butter in a pan and cook until tender, set aside to cool
- Cook the sliced silverbeet and cubed potatoes
- Put the eggs milk and salt in a bowl and beat with a fork until mixed
- In a larger bowl put the flour then add the wet ingredients and stir till combined
- Add the cooked silverbeet and potatoes onions and cheese
- Blend, then pour into a greased pan, sprinkle with the sunflower and pumpkin seeds Cook for about 25 - 35 mins or until lightly browned and set in the centre
- Leave to stand for 10-15 mins before unmoulding from the pan
Comments
Recipe from Elizabeth Marshall.
