SILVERBEET (SWISS CHARD) - OR SPINACH - LEEK & GARLIC QUICHE
A yummy quiche for silverbeet - and spinach - lovers, adapted from the April 2006 issue of the Australian magazine 'Super Food Ideas'. To make this recipe vegetarian, simply leave out the bacon!
Provided by bluemoon downunder
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
- Trim excess pastry.
- Place pan and pastry in the freezer for 15 minutes or until firm.
- In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
- Or you can use the same larger pan that you then use for steps 3-5.
- Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
- Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
- Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled.
- Place a baking tray in the oven and preheat the oven and tray to 200°C.
- Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
- Remove the flan pan and pastry case from the oven and reduce the heat to 180°C.
- Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
- With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
- Cook the quiche for 25 to 30 minutes or until it has set in the centre.
- Serve warm or at room temperature with a salad and crusty rolls.
- Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!
Nutrition Facts : Calories 687.5, Fat 54.5, SaturatedFat 19.3, Cholesterol 174.8, Sodium 739.7, Carbohydrate 33.3, Fiber 2.7, Sugar 1.2, Protein 16.8
SWISS CHARD WITH BEETS
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,
Nutrition Facts : Calories 172 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 791mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
SILVERBEET ( SWISS CHARD) SALAD
Make and share this Silverbeet ( Swiss Chard) Salad recipe from Food.com.
Provided by Jen T
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice the silverbeet and mix with the onion and tomato.
- Make dressing by putting all ingredients into a container and shake well.
- Pour the dressing over the salad and toss lightly.
- Optional: You can also add some finely sliced celery and some radishes if you like, Or add some cooked crisp bacon pieces.
Nutrition Facts : Calories 394.4, Fat 27.4, SaturatedFat 3.8, Sodium 434.4, Carbohydrate 37.6, Fiber 3.4, Sugar 30.6, Protein 3.2
HOT SWISS CHARD SALAD
Steps:
- Marinate garlic clove in oil for 1 hour.
- Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally.
- Pour over chard.
- Toss until well coated.
- Sprinkle with eggs and bacon.
- Toss lightly.
- Garnish with hard-cooked egg slices, if desired.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 928.6, Fat 93, SaturatedFat 15.9, Cholesterol 344.6, Sodium 1172.6, Carbohydrate 7.2, Fiber 2.1, Sugar 2.5, Protein 16.4
SILVERBEET (SWISS CHARD ) PIE AKA " GRASS PIE"
A great pie to add silverbeet to your diet. Even my children enjoy this open pie. You can use pre-made pie crusts or frozen shortcrust pastry sheets as the pie shell. It even turns out OK without a pie shell at all! I've made this pie gluten-free by using ChristinaCeline's Recipe#214686 as the pie crust and you dot need to grease the pie dish or cook the pastry shell before filling. I use light ricotta cheese and light cheddar in my pie to reduce the fat content- you can use the full versions if you wish. You can also add in some cooked diced bacon or ham pieces with the silverbeet if desired or add in some sliced chillies if you like some heat in your pie. My youngest daughter has now renamed this pie " Grass Pie" :)
Provided by Jubes
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F ( 200°C ) 15 to 20 degrees less if using a fan-forced oven.
- Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.
- Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.
- When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.
- Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.
- Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.
- Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.
Nutrition Facts : Calories 233.1, Fat 14.6, SaturatedFat 4.8, Cholesterol 104.3, Sodium 390.2, Carbohydrate 14.9, Fiber 1.4, Sugar 1.3, Protein 10.4
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