Silverbeet Swiss Chard or Spinach Leek Garlic Quiche
Transform your brunch table with the irresistible flavors of this Silverbeet Swiss Chard or Spinach Leek Garlic Quiche. This savory quiche features a perfectly flaky pastry crust filled with a creamy, rich custard packed with tender silverbeet (or spinach), sweet leeks, and fragrant garlic, all elevated by a touch of nutmeg and melted Gruyère or cheddar cheese. Blind baking the crust ensures a crisp base, while the combination of heavy cream and milk creates the silkiest texture in every bite. Perfect for a weekend brunch, a light lunch, or even a dinner centerpiece, this quiche is both versatile and satisfying. Serve warm or at room temperature with a crisp green salad for a complete meal that's sure to impress.
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Recipe Information
Ingredients
- 1 sheet Pastry dough (store-bought or homemade)
- 200 grams Silverbeet (Swiss chard) or fresh spinach
- 2 medium Leeks (white and light green parts only)
- 3 units Garlic cloves
- 2 tablespoons Olive oil
- 4 units Eggs
- 200 milliliters Heavy cream
- 100 milliliters Milk
- 100 grams Grated cheese (Gruyère, Cheddar, or Parmesan)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 pinch Nutmeg (optional)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch (23 cm) tart or quiche pan.
Roll out the pastry dough and fit it into the prepared pan, trimming any excess. Prick the base lightly with a fork and refrigerate for 10 minutes to chill.
Blind bake the pastry: Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper, and bake for another 5 minutes until golden. Set aside to cool.
Rinse and dry the silverbeet (Swiss chard) or spinach. If using silverbeet, remove the tough stems and roughly chop the leaves. For spinach, simply chop if needed.
Slice the leeks into thin rounds and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the leeks and cook for 4–5 minutes until soft and translucent. Add the garlic and cook for another minute.
Stir in the silverbeet (or spinach) and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, heavy cream, milk, grated cheese, salt, pepper, and nutmeg (if using).
Spread the cooked vegetable mixture evenly over the cooled pastry base.
Pour the egg mixture over the vegetables, ensuring it fills the crust evenly.
Bake the quiche in the preheated oven for 30–35 minutes, or until the filling is set and the top is lightly golden.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 20.1 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1194 mg | 92% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1817 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
