Silverbeet quiche with oat and Parmesan crust

Name: Silverbeet quiche with oat and Parmesan crust
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8 portions
Ingredients: butter; 95 g raw almonds; 55 g sesame seeds; 200 g rolled oats; 65 g Parmesan cheese; ¼ tsp sea salt; 110 g water; 3 garlic cloves; 110 g red onion; 2 ½ tbsp olive oil; 8 sprigs fresh thyme; 120 - 130 g fresh portobello mushrooms; 160 g fresh silverbeet; 5 eggs; 200 g pouring (whipping) cream; 3 pinches ground nutmeg; 4 pinches sea salt; 4 pinches ground black pepper; 100 g soft goat's cheese

3.0 2 ratings

Prep. 25min

Total 1 h 20min

8 portions

Ingredients

Oat and Parmesan crust

butter for greasing
raw almonds
95 g
sesame seeds
55 g
rolled oats
200 g
Parmesan cheese cut into pieces (3 cm)
65 g
sea salt
¼ tsp
water
110 g

Silverbeet filling

garlic cloves
3
red onion cut into wedges (1 cm), segments separated
110 g
olive oil
2 ½ tbsp
fresh thyme leaves only
8 sprigs
fresh portobello mushrooms (approx. 1.5 large), cut into halves and then cut into slices (0.5-1 cm)
120 - 130 g
fresh silverbeet leaves only, cut into thin strips
160 g
eggs
5
pouring (whipping) cream
200 g
ground nutmeg
3 pinches
sea salt
4 pinches
ground black pepper
4 pinches
soft goat's cheese
100 g