Caramelised onion, Silverbeet, and Bacon quiche.

Being the only girl in a house of males is hard work especially as no one seems to want to do any shopping and having food in this house is rare.

However we do have a vegetable garden which is somewhat overrun.. by silver beet. there is so much god damn silver beet. it was growing so much that it was buckling under it’s own weight.

I decided to rectify this. But what to do with it all? This is where google is my lord and master. “Recipes with silver beet” I type. nothing I can see that I like.. until silver beet and feta quiche! I can make quiche! but we have no feta and I’ll be screwed if I’m going to bus it all the way to the nearest shop to get some.  *Search cupboards* I find bacon! Bacon is good. but it needs something else *google quiche* caramelised onion! done! I know what I’m going to make.

Krystal heads to the corner shop to grab the last two remaining onions there (It was actually a corner shop and there was no feta)

Quiche was an epic success. no one else has eaten any yet but I’m not sure if they’re going to get a chance. It’s that good.


Two onions sliced.

A tablespoon of balsamic vinegar.

A pinch of brown sugar.

A few leaves of silver beet (or spinach or baby spinach any green other than lettuce will work)

Bacon (cut into wide strips, how much you use depends on how much you like bacon. I put in two rashers. but don’t go overboard guys.)

4 eggs

¼ cup cream

¼ cup milk

Two tablespoons softened butter. (Or you can just use olive oil for the health concious)

Fresh grated parmesan cheese




I used frozen savoury shortcrust pastry because it was convenient but it’s not hard to make your own pastry.

Put a little bit of softened butter on a paper towel and grease up a shallow oven dish.

Preheat oven to 180 degrees

Cut pastry to fit, and line the dish making sure you push it in at the corners. Put greaseproof paper over the pastry and fill pastry up about three quarters with rice, beans, ceramic weights and put into a preheated oven for 45 minutes or until the pastry has hardened. This is called blind baking and helps the pie crust to not go soggy after you pour the egg mixture.

While that is blind baking, caramelise the onions by heating about two tablespoons of butter in the microwave (5 second bursts to stop it from burning) and leave to sit until the milk solids sink to the bottom. This is called ghee and is an amazing oil providing your onions with a velvety creaminess. Pour the oil into a frying pan on a low to medium heat and add your onions. Cook for 10 minutes until it goes translucent pour in about a quarter of a cup of water this even distributes the colour and flavour of the onions and softens them further cook until the pan is nearly dry and add a little bit of vinegar and a sprinkle of brown sugar. Cook until all liquid is absorbed and the onions look limp and soggy keep adding water until you get this consistency. Put onions aside

Boil water in a kettle and slice the silver beet first down the middle, then across in one inch intervals, put into a colander in the sink and slowly pour the boiled water over it (this is the cheats way of wilting greens.) until they soften and the colour brightens. Set aside.

Fry bacon until crispy. Set aside.

Mix the 4 eggs, a quarter of a cup of cream, a quarter of a cup of milk, and a pinch of salt, pepper, and nutmeg in a bowl and combine.

After you take the blind baked crust out of the oven sprinkle a layer of parmesan cheese on the bottom, top with the caramelised onion silver beet and bacon pour the egg mix over it and top with more parmesan.

Bake for 45 mins or until the egg solidifies and the top becomes a mottled golden brown.

Serve immedieately.



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