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Beetroot Crust Quiche
Kai Kodasma

Beetroot Crust Quiche

A make-ahead quiche with a jewel-toned beetroot crust, goat cheese and smoked chicken.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 3 larger beets
  • 2 shallots
  • 1 pkg baby spinach
  • 70 g smoked chicken
  • 80 g goat cheese
  • 150 ml cooking cream
  • 4 eggs
  • 50 g cheese
  • salt & pepper
  • rocket leaves, to serve

Method
 

  1. 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.
  2. 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.
  3. Spread the shallot and spinach mix over the beetroot crust. Add the goat cheese and smoked chicken.
  4. In a bowl, whisk the eggs and cream with salt and pepper to taste. Pour over the filling.
  5. Cover with cheese slices and bake for 30–35 minutes, until set. Serve with rocket leaves.

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