Here's my recipe.
- 2 sheets Puff Pastry (or make your own)
- 1 tablespoon olive oil
- 1/4 cup Balsamic Vinegar
- Small bunch of beetroot (around 6) with the stalks cut off
- 1 tablespoon butter
- 1 large onion
- 50 grams Feta (I use Danish)
- 5 eggs
- 3/4 cup milk (I used a combination of Rice and Cow's)
- Preheat oven to 200°C. Place a baking tray into oven (to sit your quiche pan on).
- Wash beetroot. Place in a baking tray (line with foil) drizzle oil and balsamic vinegar over. Cook for 40 min.
- Meanwhile line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans/rice (whatever you usually blind bake with). Place pan onto hot tray. Bake for 10 minutes. Remove beans/rice. Bake a further 10 minute until slightly golden.
- Heat butter in a frying pan over medium-high heat. Add onions. Cook until onions are translucent. Turn off heat and cool.
- Remove beetroots when cooked (they will still be firm but able to be pierced easily with a fork) stand aside to cool. Once cool, remove skins and cut into the size you want. (The skin should peel away under water but if you have trouble just use a knife. Don't forget that beetroot stains!!).
- Whisk eggs and milk. Season with salt and pepper.
- Place beetroot and onion on to the pastry, crumble the feta over. Pour over egg mixture. Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes.
- Serve!! Great warm or cold the next day : )
Just quickly here are another set of baby pants I whipped up the other day for a precious baby girl. I'm loving the vintage fabric!
What are you working on at the moment?