I have only recently discovered fresh beetroot thanks to my friend who served it to me a short while ago.Previously I had only ever tried it from a jar and did not like it at all. However, fresh beetroot is surprisingly nice and I have been eating lots of it recently.
A few weeks ago I had some friends round for lunch so looking through my fridge to see what I could make to eat I decided to make a beetroot and goats cheese quiche, and here is how I did it.
Serves 6
Ingredients
1-2 tsp olive oil (depending on size of your onion)
1 red onion, sliced
1 tsp crushed garlic
1 packet of fresh beetroot (3-4 small beets), sliced
1 red onion, sliced
1 tsp crushed garlic
1 packet of fresh beetroot (3-4 small beets), sliced
4 eggs
75ml milk
1 packet of goats cheese, roughly cut into chunks
1/2 tub of philadelphia garlic and herb cream cheese
grated cheese – about 2 handfuls
1 pack of ready to roll shortcrust pastry
butter for greasing
Method
Pre heat the oven to 160oC (fan) / 180oC and grease a 12″ x 8″ rectangular baking tin
Heat the olive oil over a medium heat and add the garlic and onions and saute for about 5 minutes to soften them
Cover with the pastry taking care to ensure the pastry doesn’t over lap the sides too high
Meanwhile lay the sliced beetroot over the pastry base
Then add the softened garlic and onion slices and the chunks of goats cheese
Heat the olive oil over a medium heat and add the garlic and onions and saute for about 5 minutes to soften them
Cover with the pastry taking care to ensure the pastry doesn’t over lap the sides too high
Meanwhile lay the sliced beetroot over the pastry base
Then add the softened garlic and onion slices and the chunks of goats cheese
In a bowl beat the eggs and add the milk, cream cheese whisk to make a smooth ish sauce
Pour over the beetroot and onions and then top with the grated cheese
Cook the quiche for 35-40 minutes until set
Remove from the oven and allow to cool slightly before serving
(can be eaten hot or cold)
serve with a mixed salad of your choice and maybe some bread
Perfect for al fresco dining, picnics or just indoors while looking out of your window into your garden while it is raining!! Delicious!
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Thank you xx
Thank you xx
Before I had my first beetroot and cheese sandwich I thought it sounded so gross… but I know how yummy beet root and cheese are together… So I’d give this a go for sure!
Tammy xx
Oh wow! This looks delicious! I love goats cheese and beetroot goes so well with cheese, I’m going to have to make this 🙂
Emma x
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you know i only started eating beetroot a couple of months ago and only eat it baked. never thought that it could be good combined with goat cheese. i definitely need to try it out. thank you for linking up lovely! #FridayFoodie
Oooh goats cheese has to be my favourite cheese! Plus we always grow beetroot so have a lot come summer time! I’ll be pinning this one to try 🙂 have a lovely Easter x #FridayFoodie
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[…] Beetroot and Goats Cheese Quiche – Mummy Mishaps […]
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[…] Beetroot and goats cheese quiche – A great way to use fresh beetroot, I can see this being something that gains me some brownie points with my MIL as she loved both beetroot and goats cheese. […]
Ten delicious recipes using ready to roll pastry | Boo Roo and Tigger Too
[…] Beetroot and goats cheese quiche – A great way to use fresh beetroot, I can see this being something that gains me some brownie points with my MIL as she loved both beetroot and goats cheese. […]