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Beetroot and Fetta Quiche

Beetroots are a favourite in our garden and in the kitchen. We love their sweet flavour and love that their leafy tops can also be used like spinach. This hearty vegetable is always found in our garden between autumn and early summer. This quiche heroes the whole of the beetroot using the root and the leaves.

Serves 4 - 6



What you will need

25cm x 3.5cm loose base quiche tin

Baking paper

Rice or pie crust weights for blind baking

 

Flaky Pastry

Ingredients

150g butter, chilled and cubed

250g plain flour

Pinch salt

1-2 Tbsp ice-cold water


Filling

Ingredients

5 medium beetroots with leafy tops (4 beetroots cut in 8ths and the smallest beetroot cut into thin rounds)

Olive oil

Salt

Pepper

2 Tbsp ghee or butter

½ cup spring onion finely chopped

4 sprigs thyme

3 eggs

1 cup milk

Danish fetta

 

Flaky Pastry

  1. Preheat oven to 190 degrees.

  2. Combine butter, flour and salt in food processor until a fine bread crumb texture forms.

  3. Add just enough water to make a pliable dough

  4. Refrigerate (if the weather is warm) and rest for 30 minutes before rolling out

  5. Roll pastry between two sheets of baking paper until it is 0.5cm thick

  6. Gently place and mould pastry into a greased loose base quiche tin.

  7. Prick the bottom of the pastry shell with a fork. Line the base and sides with baking paper and fill with rice (this stops the pastry from rising)  

  8. Blind bake pastry for 15 minutes. Put back in oven for a further 5 minutes or until golden.  


Quiche Filling

  1. Preheat oven to 180 degrees. Separate the leaves from the beetroot and set aside. Place beetroot 8ths on a baking tray and drizzle with olive oil, salt and pepper.

  2. Roast for 40 minutes or until just tender.  

  3. Roughly chop beetroot leaves and thinly slice spring onion. Sauté in a pan with ghee, thyme, salt and pepper until soft. Add roasted beetroot and combine.

  4. Add filling to the cooked pastry shell. Whisk eggs and milk together and gently pour over filling. Decorate with reserved rounds of beetroot and sprinkle with fetta and a good crack of pepper.

  5. Cook for 40 minutes at 180 degrees or until the top is golden and the egg mixture has set


    Enjoy warm from the oven for dinner or as a delicious lunch the next day!


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