Silverbeet quiche with oat and Parmesan crust
TM6 TM5

Silverbeet quiche with oat and Parmesan crust

4.6 (48 ratings)

Ingredients

Oat and Parmesan crust

  • butter, for greasing
  • 70 g raw almonds
  • 40 g sesame seeds
  • 150 g rolled oats
  • 50 g Parmesan cheese, cut into pieces (3 cm)
  • ¼ tsp sea salt
  • 80 g water

Sliverbeet filling

  • 2 garlic cloves
  • 80 g red onion, cut into wedges (1 cm), segments separated
  • 2 tbsp olive oil
  • 6 sprigs fresh thyme, leaves only
  • 90 - 100 g fresh portobello mushrooms (approx. 1 large), cut into halves and then cut into slices (0.5-1 cm)
  • 120 g fresh silverbeet, leaves only, cut into thin strips
  • 4 eggs
  • 150 g pouring (whipping) cream
  • 2 pinches ground nutmeg
  • 3 pinches sea salt
  • 3 pinches ground black pepper
  • 70 g goat's cheese

Nutrition
per 1 portion
Calories
1994 kJ / 475 kcal
Protein
18.5 g
Carbohydrates
17.5 g
Fat
36 g
Saturated Fat
12.6 g
Fibre
5.7 g
Sodium
437.5 mg

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