Gluten-free silverbeet flan

One of the most misunderstood yet most flavoursome vegetables is silverbeet. Packed with vitamins, it’s a great staple vegetable that grows easily and is also readily available. Chop and stir-fry the stalks or add them to a soup or slow-cooked dish.

Ingredients

1 large bunch	Silverbeet, stalks trimmed (Main)
1 Tbsp	Butter
1	Large onion, chopped finely
3 cloves	Garlic, crushed
2 Tbsp	Lemon zest
½ cup	Buckwheat flour
3	Eggs, lightly whisked
1 cup	Milk
1 cup	Grated cheese
½ tsp	Salt and freshly ground black pepper
8	Cherry tomatoes

Directions

1. Preheat an oven to 180C. Grease the base and sides of a 22cm ovenproof dish.
2. Place the silverbeet into a pot with ¼ cup water. Place the lid on and cook for 5 minutes to wilt. Drain and squeeze out the excess water. Chop roughly.
3. In a frying pan, melt the butter. Add the onion and garlic, cooking for a few minutes to soften. Remove from the heat and add to the silverbeet, along with the zest. Place the mixture into your dish.
4. In a kitchen processor, combine the eggs, flour and milk until smooth. Fold through the cheese, salt and pepper. Pour over the silverbeet mixture. Dot over the tomatoes.
5. Bake for 50 minutes until just set in the middle.