Beetroot Quiche
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 150 g butter
- 4 tablespoon water, ice cold
- 1 pinch (s) salt
- 3 medium beetroot, fresh or ready-cooked
- 80 g breakfast bacon, diced
- 2 shallot (s)
- 200 ml crème fraîche
- 100 ml milk
- 2 egg (s)
- 80 g feta cheese, crumbled
- 80 g parmesan
- 2 spring onions, cut into thin rings
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, butter, water and salt into a smooth dough, wrap in foil and place in the refrigerator for at least 1 hour.
- In the meantime, clean the beetroot without damaging the tubers (otherwise the tubers will bleed!), Cook in boiling salted water for 40 minutes until firm to the bite, peel and cut into slices. Only prick in after 40 minutes and check whether they are cooked / firm to the bite. Or use pre-cooked beetroot.
- Fry the bacon in a pan until crispy without oil.
- In a bowl, whisk together the crème fraîche, milk, eggs, salt and pepper.
- Roll out the dough and line a quiche or springform pan with it. Cover the base with the bacon, sprinkle the feta cheese and shallots on top, place the beetroot in a fan shape and pour the egg mixture over it. Finally sprinkle with parmesan cheese. Bake at 180 degrees (convection: 160 degrees, gas stove: level 4) in the preheated oven for 30-40 minutes and sprinkle with the spring onions on top.
- Wine tip:
- Pinot Rosé Brut Crémant.
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