SHELBY'S SILVERBEET QUICHE
Serves 6
INGREDIENTS:
Pastry
1 cup flour
1/2 teaspoon salt
50 grams butter
1 egg yolk
2-3 Tablespoons cold water
1/2 teaspoon lemon juice
Filling
1kg silverbeet
50 grams butter
1/4 cup cream
Salt & pepper
2-3 Tablespoons parmesan cheese
DIRECTIONS:
Pastry
Sift the flour & salt into a mixing bowl & rub in the butter until the mixture resembles fine breadcrumbs.
Mix the egg yolk, water & lemon juice together, add to the flour & mix until a stiff dough is formed.
Shape into a ball & refrigerate for about 30 minutes.
Roll out on a lightly floured surface.
Use to line a 20 cm flat tin.
Bake blind at 200 degrees C for 15 to 20 minutes or until golden brown.
Filling:
Wash & trim the silverbeet, cook in boiling, salted water for 5 to 6 minutes.
Drain well, pressing out excess water. Chop finely.
Add the butter & cream.
Combine well & season with salt & pepper.
Spread the silverbeet mixture into the baked flan case.
Sprinkle with grated parmesan.
Bake at 200 degrees C for 15 to 20 minutes or until flan is heated through.
SERVING IDEAS:
The green leaf & the white stem can be used together or separately as vegetables.
It should be cooked quickly & drained well.
Additions of lemon juice, nutmeg or butter on freshly cooked silverbeet add interest.
Refrigerate in sealed container or bag.