Silverbeet quiche with oat and Parmesan crust

Oat and Parmesan crust

• butter, for greasing
• 70 g raw almonds
• 40 g sesame seeds
• 150 g rolled oats
• 50 g Parmesan cheese, cut into pieces (3 cm)
• ¼ tsp sea salt
• 80 g water

Silverbeet filling

• 2 garlic cloves
• 80 g red onion, cut into wedges (1 cm), segments separated
• 2 tbsp olive oil
• 6 sprigs fresh thyme, leaves only
• 90 - 100 g fresh portobello mushrooms (approx. 1 large), cut into halves and then cut into slices (0.5-1 cm)
• 120 g fresh silverbeet, leaves only, cut into thin strips
• 4 eggs
• 150 g pouring (whipping) cream
• 2 pinches ground nutmeg
• 3 pinches sea salt
• 3 pinches ground black pepper
• 70 g soft goat's cheese