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



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


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


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


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


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)


Our recommendation

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