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1
Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
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2
Trim excess pastry.
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3
Place pan and pastry in the freezer for 15 minutes or until firm.
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4
In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
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5
Or you can use the same larger pan that you then use for steps 3-5.
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6
Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
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7
Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
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8
Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled.
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9
Place a baking tray in the oven and preheat the oven and tray to 200u00b0C.
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10
Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
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11
Remove the flan pan and pastry case from the oven and reduce the heat to 180u00b0C.
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12
Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
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13
With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
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14
Cook the quiche for 25 to 30 minutes or until it has set in the centre.
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15
Serve warm or at room temperature with a salad and crusty rolls.
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16
Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!
