Ingredients
I bunch silverbeet sliced very thinly
½ bunch roughly chopped parsley
6 eggs
½ punnet organic snacking tomatoes cut in half, lengthways
8 sheets filo pastry
80g persian camel feta
150ml cream
Salt and pepper
50g melted butter
Olive oil
Method
Use a 25cm shallow quiche dish for this recipe. Preheat oven to 180 degrees. Line a shallow baking tray with baking paper. Using the same large bowl (no need to wash) break eggs and add cream and crumbled feta. Whisk well to combine. Add parsley and silverbeet. Season to taste. Grease the quiche dish with melted butter or spray with olive oil. Brush each sheet of filo with butter/oil and layer around dish, making sure that the pastry is evenly distributed around the dish. Fold overlapped pastry in over the sides to create a rustic layered edge. Pour in egg/silverbeet mixture into pastry shell and top with halved tomatoes. Bake for 35 to 40 minutes until just firm to touch. The egg mixture shouldn’t be too wobbly, it should have risen well before removing from oven. (if the egg has not been cooked enough the quiche will collapse when removed from the oven).
