Recipes / Mains
Beetroot Crust Quiche
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A simply wonderful make-ahead main that’s perfect for brunch or a light dinner — much easier to make than it looks, and lower in calories than your usual quiche.
The base is made entirely of beets; a mandolin makes slicing easy, but a sharp knife does the job too. The filling is flexible — keep it vegetarian or add chicken or ham. Be creative and enjoy the process.
At a glance
Prep20 min
Cook50 min
Total1 h 10 min
Makes6 slices
LevelMedium
Beetroot Crust Quiche
A make-ahead quiche with a jewel-toned beetroot crust, goat cheese and smoked chicken.
Ingredients
Method
- Preheat the oven to 180°C. Peel and slice the beets. Coat a 24 cm flan dish with olive oil and cover the bottom with beet slices; halve the rest and line the edges, round sides up. Brush with olive oil, season with salt and pepper, and bake the crust for 15 minutes.
- Mince the shallots. Heat a pan over medium heat with olive oil and add the shallots; when golden, add the spinach and sauté for 3 minutes. Remove from heat and set aside.
- Spread the shallot and spinach mix over the beetroot crust. Add the goat cheese and smoked chicken.
- In a bowl, whisk the eggs and cream with salt and pepper to taste. Pour over the filling.
- Cover with cheese slices and bake for 30–35 minutes, until set. Serve with rocket leaves.
