This goat’s cheese quiche with silver beet is one of my go-to recipes when entertaining because it’s quick, easy and surprisingly delicious. It’s also a great way to enjoy a meat-free and nutrient-rich greens boost for dinner.
Mialina, my 3 year old, loves the filling. She happily eats it raw and devours the baked quiche even more so. I was a little surprised by this as it is quite garlicky, green and has that unmistakenly tangy flavour of goat’s cheese… But I don’t blame her. It rocks!
The recipe has been adapted slightly from my cookbook, Recipes for Life’s Seasons.
How to make goat’s cheese quiche
To make the Goat’s Cheese Quiche you will need to mix together 200g steamed silver beet (also known as Swiss chard) or spinach with goat’s cheese, yoghurt, garlic and a handful other spices and herbs. Adding egg here is optional, but my own preference as the filling holds better together.
As a neat shortcut I like to use ready-rolled puff pastry for this recipe. A sheet makes exactly one quiche. You can par-bake the pastry in the oven first, but it’s not necessary.
If you prefer to skip the pastry altogether, simply bake the filling in a baking dish.
What type of goat’s cheese to use in the quiche
The best goat’s cheese for quiche is a creamy goat’s cheese. You should be looking for the same consistency as cream cheese so that the cheese blends well with the egg, greens and other ingredients. In Australia, that’s generally referred to as chevre (in France ‘Chevre’ can mean any type of goat’s milk cheese).
If you prefer chunks of cheese dotted throughout the quiche, then swap half the cream cheese for firmer feta diced into cubes. Fold it in at the end.
Can you use ricotta in a quiche?
If you are unable to find creamy goat’s cheese, try creamy goat’s feta. It is a little more salty and sharper than creamy chevre, but it will do just fine. Otherwise, use quark, farm cheese or ricotta in this recipe and it will work just as fine.
What can you use instead of silver beet in a quiche?
You should be able to buy silverbeet or rainbow chard in supermarkets all year round these days. If you can’t find it, baby spinach leaves or the green tops from a bunch of radishes can be used instead of silverbeet in the quiche.
Beetroot greens are also fantastic here – silverbeet actually comes from the beet family. And, the combination of goat’s cheese and beets in a classic.
Perfect for fridge clear-out nights where all manner of wilting greens can find a delicious purpose.
Benefits of silver beet (Swiss chard)
Silver beet is a fantastic source of a range of micronutrients and health-supportive phytocemicals. It is high in Vitamin K which helps keep our immune system in check as well as vitamins A, C and B vitamins.
How to buy and store silverbeet
When buying, look for a bunch with ‘meaty’ dark-green leaves and creamy white, fleshy stems. Avoid any with all or most stems or leaves wilted. To store, remove and discard any damaged leaves (or cut off those portions). Trim the white stalks by about an inch. Store in the fridge for around 3-4 days.
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Goat’s Cheese Quiche with Silver Beet
Ingredients
- 5 silverbeet leaves (about 250g) or 200g baby spinach
- 2 sprigs spring onion
- 1 sheet puff pastry or gluten-free puff pastry
- 240 g goat's cream cheese (chevre)
- 1/4 cup natural Greek yoghurt
- 1 tsp garlic powder
- 1 tbsp chopped chives
- 1 tsp dried thyme
- 1 pinch salt
- 1/4 tsp ground white or black pepper
Optional
- 1 egg
Instructions
- Preheat oven to 220°C (200°C fan-forced, 375°F). Line a loose-base tart tin with baking paper.
- Remove silver beet stalks and discard. Chop leaves roughly. Finely chop the spring onion.
- Place pastry in the prepared tin, pressing it into edges. Trim off excess pastry and prick the base with a fork. Line pastry shell with baking paper and pour in some baking weights or uncooked rice. Bake for 5 minutes. Remove from oven, carefully remove paper and weights, then return pastry shell to the oven for 5 minutes. Remove from oven and place on a wire rack.
- Meanwhile, steam silverbeet in a steamer or a metal colander set over a saucepan of boiling water for 5 minutes. Turn off the heat. Drain water out of the pan. Using a wooden spoon, squeeze excess water from silverbeet and return it to the pan. Add remaining ingredients and mix well with a spoon.
- Spoon mixture into the pastry shell and smooth the top. Bake on the middle shelf in the oven for 15 minutes. Remove from oven, place on a wire rack to cool for 5 minutes, then transfer to a serving plate. Serve warm. Leftover tart can be stored in an airtight container in the fridge for up to 5 days or wrapped snugly in baking paper and frozen for up to 6 months. The leftover tart can also be enjoyed cold.
- Leftover tart can also be enjoyed cold.
- Leftover tart can be stored in an airtight container in fridge for up to 5 days or wrapped snugly in baking paper and frozen for up to 6 months.
