Mushroom, Silverbeet and Gruyere Quiche

1:00 + Cooling Time Easy 12345

Serves: 4

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
185ml milk
150g gruyere cheese, grated
Sea salt and freshly cracked black pepper

METHOD

STEP 1

Preheat a fan forced oven to 190ºC.

STEP 2

Line baking dish with pastry. Place over a baking tray.

STEP 3

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.

STEP 4

Whisk together eggs and milk. Season generously.

STEP 5

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.