Summary

Ingredients

• 500 g beetroot, bouht cooked or fresh
• 3 onion (s), red
• 30 g butter
• 2 tablespoon honey
• 300 ml red wine, dry
• salt and pepper
• 1 pack puff pastry from the refrigerated counter
• 200 g cheese (soft oat cheese or oat camembert)

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Instructions

1. Boil fresh beetroot in water the day before. The tubers can be washed and cooked whole. That way they don`t bleed to death. Cook for up to 30 minutes, depending on the size. Make a test with a wooden skewer. If the wooden skewer can be pierced through the tuber easily and without resistance, it is done. Do not cook the beetroot until buttery. Vegetables should still have bite.
2. The next day, peel the beetroot and cut into slices. Cut or chop the red onions into thin rings.
3. Melt the butter, add the honey and sauté the onions until soft. Pour red wine over it and let it boil down halfway, it should be a little thicker. Season with salt and pepper vigorously. Add the beetroot slices and let them steep a little, then remove from the heat.
4. Lay out the puff pastry in a rectangular shape (approx. 42 x 29 cm). Notch one edge all around, about 3 cm.
5. Place the beetroot vegetables inside the notch. Cut the soft goat cheese into slices and spread on the quiche.
6. Bake the quiche at 200 degrees (gas mark 6) for 20-25 minutes. The puff pastry rises a little on the sides, the cheese should bubble.