Summary

Ingredients

For the dough:

• 200 grams flour, 405
• 1 egg (s), (size M)
• 1 pinch (s) salt
• 5 tablespoon milk
• 80 g butter, cold

For covering:

• 3 m. Beetroot, fresh or pre-cooked
• 100 g oat cream cheese, (e.. in roll form)
• 2 egg (s), (size M)
• 150 ml milk, up to 200
• salt and pepper

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Instructions

1. If fresh beetroot is used, wash it and cook it in salted water for about 30 minutes until al dente. Let cool and peel. This step is of course not necessary with pre-cooked beetroot.
2. Prepare a smooth shortcrust pastry from the ingredients for the dough.
3. Roll out the dough on a little flour - either for a quiche form (sufficient for 26 - 28 cm) or individual tartlet forms (for 4 with 12 cm diameter, with 10 cm also for 5 forms). Pull up the edge about 3 cm and press firmly. I always grease the molds lightly with oil beforehand.
4. Chill the dough in the mold (s) for at least 45 minutes.
5. Preheat the oven to 200 degrees.
6. In the meantime, roughly grate the beetroot and season with salt and pepper.
7. Mix the goat cream cheese and eggs with the milk until creamy and season with salt and pepper. The mass should be quite thin, so add some milk if necessary.
8. Spread the beetroot evenly in the pan and pour the cheese-egg-milk mixture over it.
9. Bake on the lowest rack. In individual tartlet molds this takes approx. 25 - 30 minutes, in a large quiche mold approx. 40 minutes. That depends on the particular furnace. I usually take a look 10 minutes beforehand. The quiche is ready when the cheese, egg and milk mixture is firm and the dough has turned a nice golden brown.
10. Let rest for a few minutes before cutting.
11. PS: It is best to wear disposable gloves when processing the beetroot so that the skin does not become discolored.