Mushroom, Silverbeet and Gruyere Quiche
1:00 + Cooling Time
Store bought shortcrust pastry
2 tbsp Bertolli Extra Virgin Olive Oil Originale
250g Swiss Brown mushrooms, sliced
1 leek, white section only, thinly sliced
1 clove garlic, finely chopped
3 large silverbeet leaves, vein removed, leaves shredded
4 large eggs
150g gruyere cheese, grated
Sea salt and freshly cracked black pepper
Preheat a fan forced oven to 190ºC.
Line baking dish with pastry. Place over a baking tray.
Heat oil in a large frypan over medium heat. Add leek and mushroom and cook until lightly browned. Add garlic and silverbeet, season and cook, stirring, until leaves are wilted. Allow to cool.
Whisk together eggs and milk. Season generously.
Arrange silverbeet mixture evenly onto the pastry base. Sprinkle over half the gruyere. Pour over the egg mixture then gently swirl with a clean finger to distribute the egg into the silverbeet the sprinkle over remaining gruyere and bake for 35-40 mins or until golden and cooked through. Stand at room temperature for around 30 mins before serving.