(btw chard = silverbeet - it's an American recipe, but I've cooked it with nz ingredients just fine. Also, you can't use the rice after you've baked it, but you can reuse it for baking or use those ceramic beads instead)
Mushroom and chard quiche
5 oz plain flour
3½ oz butter, cold
Pinch of salt
¼ to ½ cup cold water
Rice for blind baking
50 g butter
8 button mushrooms
1 onion
4 leaves chard
Italian herbs
50-100 g cheese (e.g., Edam)
5 eggs
300 ml cream
½ tsp salt
Ground pepper
Pre-heat oven to 200° C
Put flour, cold butter, and pinch of salt in large bowl, and cut butter into flour with a pastry blender (pastry cutter). Once mixture forms pea-sized globs, use a fork to gently mix in ¼ to ½ cup cold water, enough to keep mixture together without being wet. Form dough into a ball, place on floured surface, pat flat, and roll out a circle with a rolling pin. Circle should be just larger than needed to fill the pie dish or quiche tin. Place dough in pie dish, being careful not to stretch the dough (or it will retract in baking). Place baking paper over dough and cover with rice. Use a small sharp knife to trim excess dough from top of pie dish. Bake for 10 minutes at 200° C, then remove and place on trivet.
Clean mushrooms and slice. Chop onion. Clean and roughly chop chard. Sauté mushrooms and onions together in butter in a large pan. When onion is just soft, add chard to pan and continue sautéing. Add Italian herbs. Remove from heat.
Beat eggs. Add enough cream to make 500 ml of mixture, then mix thoroughly with salt and pepper.
Remove baking paper and rice from crust. Place cheese evenly in bottom of crust. Place mushroom mixture into crust and spread evenly. Pour egg mixture into crust, being sure that it does not spill out of crust.
Carefully place quiche into oven on a middle shelf and bake for 20 minutes at 200° C. Reduce heat to 180° C and bake for a further 20 minutes. To test doneness, push a toothpick into the centre of the quiche and pull it out; it should come out clean.
When quiche is fully cooked, remove it from oven and place on a trivet. Allow it to sit for 5 minutes before serving.
This sounds awesome! I did have to look up a pastry cutter and was a bit amazed because I have always been taught to do that process by hand and it takes ages!!! But we used to do that and add sugar and eat it raw as a snack at my grandmas farm. Now I know there was a better way all along 😮
Im gonna try making this on thursday so stay tuned!!
Also chard is a funny word, sounds like something a cow would eat. But silverbeet isn't silver or a beet afaik so I can't point fingers lol
