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Goat's Cheese Quiche with Silverbeet Recipe
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Goat's Cheese Quiche with Silver Beet

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. You can use baby spinach instead of silver beet. Ricotta, farm cheese or cream cheese can be used instead of goat's cheese.
Prep Time10 minutes
Cook Time25 minutes
Cooling time5 minutes
Total Time40 minutes
Servings: 6 people

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.

Notes

The recipe has been adapted slightly from my cookbook, Recipes for Life's Seasons.
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