I’ve seen recipes for Silver Beet which use only the green leafy part of the plant. What a tragedy! The stalk part (white or red) is the best part. I usually pull off a stalk from the bunch then slice it into 10 – 15 cms length, all the way to the top of the leaf. Then the whole lot is dumped into boiling salted water for a few minutes. When cooked the green parts wilt down like spinach and the stalks become translucent and creamy.
In the picture below the cook has sliced the silver beet (swiss chard) into 2 – 3 cms lengths. I prefer them sliced into longer pieces.
I had a couple of large bunches of silver beet and while I love silver beet I wanted to try something a bit different. I haven’t yet made much pastry so I thought I’d give it a try. I went looking for a quiche recipe and came across this Bacon and Leek Quiche recipe which I used as a basis.
So, first of all I made some pastry, using the food processor, and put it into the fridge for 30 minutes. Then I started on the filling. I put the silver beet on to cook, in salted water. I cut the silver beet into length of 10 – 15 cms. I know that there are people who slice it up small and maybe add it to a stir-fry, but I very much prefer it cooked by itself. Silver beet cooks very quickly so it is also very easy to cook it this way.
A little butter, some milk, cheese and eggs were called for and I used the proportions as in the recipe. However I should have read the recipe more closely – the butter was used to cook the leeks in the original recipe, so I should have melted it before adding to the milk cheese and eggs. Instead I blended the whole lot and it didn’t look too nice, sort of curdled. I reasoned that the cooking process would sort it out. I had no option, apart from ditching the lot!
I retrieved the pastry from the fridge and rolled it out and lined the dish with it. I put some paper in the dish and put some lentils in the paper, I then put the pastry on to cook blind for 10 minutes as instructed in the recipe. Well, it took a lot longer than that to cook, probably because I’d rolled it out a little thickly, I suspect. I’d say about 30 minutes before the pastry was lightly browned at the edges and not too soft in the middle. I’ve looked at various recipes for baking pastry blind since, and they vary tremendously. Some people recommend up to 30 minutes, and some say that it is not necessary to use lentils or beans while baking pastry blind.
So I took the lentils and paper out and filled the case with layers of silver beet and milk cheese and eggs mixture, topped it with some more cheese and put it back in the oven for the recommended 30 minutes. I was a little worried that the pastry edges would burn, but they didn’t and the quiche browned up nicely! Here it is, straight from the oven!
When I took it out of the dish it came out fine and didn’t break up, thank goodness.