| Silverbeet And Mushroom Pie |
| 2 Tbs olive oil |
| 2 onions, finely sliced |
| 3 cloves garlic, chopped |
| 500 g mushroom cups, thickly sliced |
| 1 bunch silverbeet, roughly chopped |
| pinch nutmeg |
| pinch salt |
| pinch freshly ground black pepper |
| 4 eggs |
| 300 ml thickened cream |
| ½ cup grated Swiss cheese |
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| 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. Add the mushrooms and saute for another 2 mins. Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts. Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture. |
| 2 |
Transfer the silverbeet mixture into a large 6 cup capacity baking dish. Whisk the eggs and cream together, season and stir through the grated cheese. Pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork. |
| 3 |
Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing. |
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| Servings: 6 |
| Preparation Time: 10 minutes
Cooking Time: 50 minutes |
| Nutrition Facts
| Serving size: 1/6 of the recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
92.09 |
| Energy From Fat (61%) |
13.5 |
| % Daily Value |
| Total Fat 32.54g |
50% |
| Saturated Fat 16.62g |
83% |
| Cholesterol 193.91mg |
65% |
| Sodium 556.06mg |
23% |
| Potassium 903.86mg |
26% |
| Total Carbohydrates 6.33g |
2% |
| Fibre 5.82g |
23% |
| Sugar 2.47g |
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| Protein 13.99g |
28% |
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| Recipe Type: Pies |
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