Crustless silverbeet quiche



1 teaspoon olive oil
1 large leek, sliced
1 bunch silverbeet
4 rashers of bacon, sliced thinly
1 1/2 cups grated cheese (sharp cheddar works well)
4 eggs
1 cup milk


Preheat oven to 190 C
Wash and pat dry the silverbeet, trim off the white stalks.
Rouchly chop the silverbeet.
Heat oil in a fry pan over medium heat. Add bacon to pan and fry for 1 minute.
Add leek and silverbeet to pan and cook until it is tender. Remove from the heat and set aside to cool slightly.
Whisk the eggs, milk and cheese together in a bowl.
Fold the silverbeet mixture into the egg mixture. Season with salt and pepper.
Spray pie dish with non-stick cooking spray.
Pour mixture into pie dish and bake in oven for 35 – 45 minutes.


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