Here is a delicious, healthy recipe from the book that lives at my mum's bach on Kawau Island, which everyone has to fill in whenever they make something out there, and this little quiche is one of them, belonging to our family friend Helen Burley.
Kawau is the best place in the world to eat. It is my favourite place to eat. Mum has an incredible vegetable garden that has just about everything, and the silverbeet is gorgeous, so tasty and I feel like I am eating pure health. And it's not just the eating but the cooking that is always so enjoyable and every step feels important and fun, I don't even find chopping onions a bore like I usually do. Well... But everything that passes your mouth there is savoured and devoured, and for some reason food just tastes better when you're by the sea. Especially after having a dip.
Kawau silverbeet and feta quiche
Base:
1 1/2 cups flour
3 tbsp olive oil
1/4 cup water (approx)
Add oil to flour and mix until combined. Add enough water to make a crumbly dough that you then press into a greased quiche dish. You can put some extra grated cheese over the base.
Filling:
1 onion, roughly chopped
12 or more silverbeet leaves
1 clove garlic
1 handful basil
1 handful parsley
1/2 cup feta
1/2 cup grated cheddar cheese
1 cup milk
4 eggs
Saute onion. Wash silverbeet and remove middle stems. Drain and chop and add to onion. Cook until limp and moisture has gone. Add garlic and herbs and saute briefly. Cool slightly. Beat last four ingredients together with salt and pepper. Put silverbeet into base, pour over mixture and bake at 180 c for 45 minutes. Rest 15 minutes before serving, with salad.
note: I also added some pan-fried proscuitto shards to the dish before pouring over the egg mixture. This was very yummy. And pitted kalamata olives are nice too.
