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Categories:
crust garlic olive oil silver beet eggs smooth style light ricotta cheese shredded light Cheddar cheese cracked black pepper salt cracked black pepper tomatoes
Viewed: 68 - Published at: 7 years agoIngredients
- 1 prepared pie crust (9 inch or 23 cm pastry shell)
- 1 garlic clove, finely sliced (or crushed)
- 1 leek, sliced and chopped
- 1 tablespoon olive oil
- 1 bunch silver beet
- 4 large eggs or 5 smaller eggs, whisked lightly
- 1 cup smooth style light ricotta cheese
- 1/2 cup shredded light cheddar cheese or 1/2 cup grated light tasty cheese
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 large tomatoes, sliced into rounds
Method
- 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.
