Posted On: 2015-09-18 15:12:20

Silverbeet and ricotta quiche:

Serves 6




1 cup flour

1/2 teaspoon salt

50 grams butter

1 egg yolk

2-3 Tablespoons cold water

1/2 teaspoon lemon juice


1kg silverbeet

50 grams butter

1/4 cup cream

Salt & pepper

2-3 Tablespoons parmesan cheese




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.


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.



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. 

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