Quiche has always been a firm favourite in our family. My step dad makes them often and they are delicious. I always love a slice of quiche with a fresh, crunchy salad. This beetroot and goats cheese version is sweet and addictive. Inspired by my favourite food bloggers of all time, Green Kitchen Stories. I make recipes from their books constantly and have adored them from the moment I found them. I’ve used a store bought pastry case here, but you could always make your own if you have time. I’ve never been a pastry master to be honest with you and always find no shame in buying pre-made.
This recipe is super simple to make and is ready in a total of 45 mins, 30 of them being in the oven. So it’s a perfect thing to make on a weekend. A slice in your lunchbox would be delicious, or if you have family or friends coming over for lunch. For vegan alternatives, perhaps flax eggs, nut milk and nutritional yeast would work? But I am yet to attempt it, so I can’t guarantee the outcome. Cooking all these beetroot recipes has made me realise just how versatile it is and I will most certainly be using them more. They are easy to grow and you can sow them at different points of the year. Charles Dowding has a great video on his channel.
Beetroot and Goats Cheese Quiche
Prep time: 15 mins
Cook time: 30 mins
Total time: 45
- 1 red onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp dried/fresh thyme leaves
- 1 beetroot, around 100g, finely grated
- 3 eggs
- 2 tbsp milk
- 2 tsp honey, plus extra to serve
- Handful of spinach
- 2 tsp apple cider vinegar
- Handful of mixed seeds
- 25g goats cheese
- Salt and pepper
- 1 tbsp oil
- Whisk eggs with milk thoroughly, season with salt and pepper. Set aside.
- Grate beetroot finely, sprinkle onto base of pastry case. Set aside.
- Add oil to a pan and add onion, garlic, thyme, vinegar and honey. Cook until onion has softened, Around 5-8 mins. Stir in spinach to wilt.
- Pour onion mixture into egg mixture and stir to combine. Pour mixture on top of beets and then crumble in goats cheese and top with seeds.
- Bake for 30 mins on 170c fan/gas mark 3. Allow to cool slightly before cutting.