Quiche and tart

Ham, cheese and home-grown chard quiche. Always and quick and easy dish to throw together with a simple salad. Just make sure your fillings wont leach water, so we cooked and drained the chard before adding to the pastry shell, and don't add too much cheese as it can split.

I use a ratio of 3 eggs to 2 cups of milk for the custard. Cook for about 30-40 minutes at 170°C, you want it to be almost set in the center so while you let it rest for 10 minutes or so it will finish cooking on the bench.


There was some left over pastry, so for brunch the next day a quick cheese and onion tart was whipped up.

Silverbeet (chard)

We have a good bunch of Silverbeet growing in our pots at home (Ruby & Yellow Chard), along with a several varieties of spinach.

With a big bunch of leaves I trimmed the steams of and roughly chopped the leaves into large pieces, and sliced up the stems. In a frying pan sautéed some chopped bacon until it had rendered all it's fat out and started to go crispy. Then I added some sliced onions and let them soften and slowly caramelise in the oh so good bacon fat. Next the stems get thrown in and left to soften slightly and finally the leaves which take no time at all to wilt down.

Dish up in a bowl and devour. The salt from the bacon combats the bitter from the Chard, very tasty snack.