Beetroot quiche

This beetroot quiche is worth a try. It is a combination of traditional ingredients with a bit of a fresh take on it. The good thing is there’s plenty of space to experiment if you feel adventurous.

Big thanks and congratulations to Mrs. Eva Hrachová who had won a Freshbox packed with fruit and veggies for this delicious recipe.

portions: 8
time: 110 minutes

Steps

1

Wash the beets, coat with oil, season and wrap in aluminium foil. Put in an oven at 200°C and bake for 50 minutes

2

Prepare a corpus in the meantime. Dice your butter and mix with flour and salt until the dough develops a crumb-like texture. Add 2/3 of water and work the dough flat. If it falls apart add a bit of water and try again. When finished –let the crust rest in a fridge

3

Peel the baked beetroots and dice. Ideal size is from 0,5 -1 cm

4

Now take your cold crust-dough and roll it flat and about 0,5 cm thick. Then lay the dough in a casserole and let the dough top the edges of the casserole. Poke it with a fork, cover with baking paper and put some dried beans on top to prevent the dough from rising too much. Put in an oven at 180°C for 8 minutes. Then spread it with whisked egg. It will create a protective film to prevent crust from getting soggy. Let it cool down

5

Grate the cheese, mix with beetroot dice, whisked eggs, salt and pepper and pour into the corpus. Top with chopped walnuts. Put in an oven at 180°C until the crust gets golden brown (about 40 minutes)

Tip

Our recommendation

Bake the beetroot unpeeled. Its taste will be much stronger and more fragrant