Recipe

Tasty quiche made with beetroot, goat's cheese and pre-rolled pastry.     

Serves: 6 | Prep time: 50 mins | Cooking time: 60 minutes

French | Vegetarian | Main

Ingredients

• 1 Sheet pre rolled pastry
• 1 Pack pre cooked beetroot
• 2 Small red onions
• 400ml Double cream
• 3 Eggs
• 1/2 Pack parsley
• 1/2 Log of goats cheese (75g)
• Salt
• Pepper

Method

1. Preheat your oven to 160 degrees.
2. Ensure the pastry is big enough for your tart case - if not - gently roll out on a lightly floured surface until you have enough to hang over the edge by at least a few centimetres.
3. Line the case with the pastry gently pressing the pastry into the case so it lines it tightly.
4. Blind bake the pastry by using baking paper or foil to line the inside, including the sides and weighing it down with baking beads, dried beans or rice.
5. Bake for 15-20 minutes, check the sides are set, remove the beads and paper and bake for a further 10 minutes. The pastry should be cooked through.
6. While the case is baking slice the red onion and beetroot.
7. Fry the onion over medium heat with a little oil until it starts to soften.
8. Add the beetroot to the pan and allow to cook for a further 5 minutes then allow to cool.
9. Lightly thick the eggs and double cream to incorporate them.
10. Chop the parsley and add to the egg mix with a good pinch of salt and pepper.
11. Place the onion and beetroot into the baked tart case then add the egg mix.
12. Crumble the goats cheese over the top and bake for 25-30 minutes. The filling should be firm and starting to colour slightly.
13. Allow to cool for at least 15 minutes before trying to remove from the tart case.