Silverbeet ( Swiss Chard) and Mushroom Pie |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This looks delicious and has a 5 star rating on .au This recipe was originally printed in Fresh Living magazine. It's Winter in Australia and I've been looking for a simple pie recipe without too many ingredients. I think this one fits the bill nicely. You could substitute Spinach for Silverbeet too. Ingredients:
2 tablespoons olive oil |
2 onions, finely sliced |
3 garlic cloves, chopped |
500 g mushrooms, thickly sliced |
1 bunch silver beet, roughly chopped |
1 pinch nutmeg |
salt & freshly ground black pepper |
4 eggs |
300 ml lite thickened cream |
1/2 cup grated low-fat swiss cheese |
Directions:
1. Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
2. Add the mushrooms and saute for another 2 minutes
3. Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
4. Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
5. Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
6. Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
7. Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.
|
|