Silverbeet, Potato Self-Crusting Quiche



1 cup cooked silverbeet sliced (Ettrick Gardens)

1 cup cooked potatoes cut into cubes (Ettrick Gardens)

1 large onion chopped

2x garlic cloves minced

1 Tbsp butter

3 eggs (Agreeable Nature)

1/2 tsp salt

1 cup milk

1/2 cup self-rising flour 

Sunflowers and pumpkin seeds to sprinkle on top

1 cup grated cheddar cheese (Evansdale Cheese)


Pre heat oven 200c.

Put the chopped onion garlic and butter in a pan and cook until tender, set aside to cool.

Cook the sliced silverbeet and cubed potatoes.

Put the eggs milk and salt in a bowl and beat with a fork until mixed.

In a larger bowl put the flour then add the wet ingredients and stir till combined.

Add the cooked silverbeet and potatoes onions and cheese.  Blend, then pour into a greased pan, sprinkle with the sunflower and pumpkin seeds

Cook for about 25 - 35 mins or until lightly browned and set in the centre.

Leave to stand for 10-15 mins before unmoulding from the pan. 


Recipe from Elizabeth Marshall.


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