Description
This silverbeet quiche is made with feta, cheddar and greek yoghurt in a easy tortilla crust. Perfect for a healthy gluten free breakfast, lunch for dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown onion, diced
- 4 garlic cloves, minced
- 500g silverbeet (Swiss chard) trimmed, roughly chopped
- 6 large eggs
- 1/2 cup plain greek yoghurt
- 1/2 cup (75g) crumbled feta cheese
- 1/2 cup grated cheddar cheese
- 1/8 teaspoon ground nutmeg
- Pinch of salt + black pepper
- 2 large fllour tortillas
Instructions
- Preheat the oven to 160°C/ 350°F.
- Cut one tortilla in half and leave the other whole. In a 23cm springform pan place the tortillas on the bottom to form a “crust” shell.
- Heat a large non-stick pan with olive oil over a medium- low heat. Add the onions and cook for 2-3minutes to soften. Add the silverbeet and garlic, cooking for a further 2 minutes until silverbeet wilts down.
- Distribute the mixture evenly over the tortilla pan and top with crumbled feta cheese
- In a large bowl, beat the eggs lightly with the yoghurt, cheddar cheese, nutmeg, salt and pepper.
- Pour the egg mixture over the silverbeet and feta, and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to touch.
- Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
Notes
- Store quiche in an airtight container in the fridge for up to 5 days.
- To freeze: wrap quiche slices tightly in plastic wrap and freeze in an airtight freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main, meal prep
- Method: Bake
- Cuisine: Australian