Silverbeet quiche with oat and Parmesan crust

Name: Silverbeet quiche with oat and Parmesan crust
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: butter; 70 g raw almonds; 40 g sesame seeds; 150 g rolled oats; 50 g Parmesan cheese; ¼ tsp sea salt; 80 g water; 2 garlic cloves; 80 g red onion; 2 tbsp olive oil; 6 sprigs fresh thyme; 90 - 100 g fresh portobello mushrooms; 120 g fresh silverbeet; 4 eggs; 150 g pouring (whipping) cream; 2 pinches ground nutmeg; 3 pinches sea salt; 3 pinches ground black pepper; 70 g soft goat's cheese

4.4 176 évaluations

Prép. 20min

Total 1h 15min

6 portions

Ingrédients

Oat and Parmesan crust

butter for greasing
raw almonds
70 g
sesame seeds
40 g
rolled oats
150 g
Parmesan cheese cut into pieces (3 cm)
50 g
sea salt
¼ tsp
water
80 g

Silverbeet filling

garlic cloves
2
red onion cut into wedges (1 cm), segments separated
80 g
olive oil
2 tbsp
fresh thyme leaves only
6 sprigs
fresh portobello mushrooms (approx. 1 large), cut into halves and then cut into slices (0.5-1 cm)
90 - 100 g
fresh silverbeet leaves only, cut into thin strips
120 g
eggs
4
pouring (whipping) cream
150 g
ground nutmeg
2 pinches
sea salt
3 pinches
ground black pepper
3 pinches
soft goat's cheese
70 g