1 tsp vegetable oil
1/2 onion, diced
1 red capsicum, diced
1 clove garlic, minced
6 button mushrooms, sliced
A bunch of silverbeet, stems and leaves separated and chopped.
2 sheets puff pastry, defrosted
1&1/2 cups milk
5 eggs
Salt and pepper
A pinch of nutmeg
1/2 cup grated cheese (Tasty, Colby or Cheddar)
METHOD
Heat oil in a wok, add onions and peppers and fry for 2-3 mins until onions soften. Add mushrooms, garlic and silverbeet stems and fry until mushrooms are cooked and any liquid has evaporated. Add the silverbeet leaves and stir for 30 secs or so until leaves have wilted. Turn off the heat and allow to cool. Pre- heat the oven to 200C.
Whisk the eggs. Add the milk, salt, pepper and nutmeg and whisk thoroughly.
Spray or brush a deep baking dish with oil. Arrange the pastry in the dish.
Place the cooled fried vegetables into the pastry lining, ensuring there is no liquid. Sprinkle the cheese over the vegetables, then pour the egg mixture into the casing.
Bake in the oven for approx 35 mins until golden brown on top. Remove from the oven and let rest for 10 mins before serving.
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