MUSHROOM & SILVERBEET PUDDING
COOKBOOK: FRESH - Fresh - Woolworths magazine Dec 2017
What a huge success this dish was on Australia Day! No one had an idea that this quiche-like dish was made with croissants! Who would have ever thought …..and most of us went back for seconds!
The recipe was to be made with kale but I happen to have silver beet and it turned out just perfect.
Super easy to make….give it a go!
2 tablespoons of olive oil
250g sliced mushrooms
2 tablespoon fresh thyme leaves , chopped
3 garlic cloves, chopped finely
2 bunches of silver beet
8 (all butter) croissants
8 eggs, lightly beated
2 cups milk
1 cup of grated parmesan cheese
large inch of nutmeg
salt and pepper
1 cup grated tasty cheese
Preheat oven to 200C. Grease a 10cup capacity baking dish.
Cut croissants into quarters and set aside.
Cut stalk off the silverbeet, then remove the stem in the centre. Rinse leaves under water.
Place the leaves in a deep pot and add 1/4 cup of water. Bring to boil, then simmer for 4-5 mins. Keep turning the silver beet frequently. It will dramatically shrink in size. Add salt and pepper. Remove from heat, drain in colander. Allow to stand in colander for 5-10mins until cooled down.
Take portions of the silver beet and squeeze out with your hands any excess liquid. Place silver beet on chopping board and slice coarsely.
Heat oil in a large frying pan over medium heat. Fry the garlic lightly. Add the mushrooms, thyme and stir until mushrooms are just soft.
Turn heat off. Add silver beet and mix well. Carefully drain most of the liquid from the pan.
Take the croissants and place them tightly in the greased casserole dish. Add the mushroom and silver beet mixture on too of the croissants. Sprinkle with nutmeg and a little salt and pepper. Sprinkle with parmesan cheese.
Mix eggs and milk in a separate bowl. Add the egg mixture over the silver beet. Using a hard spatula, press down until all mixture is moist. Sprinkle the tasty grated cheese and bake in moderate oven for approx 30-40mins or until golden on the top.