Beetroot and Feta quiche

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beetroot and feta quiche easy food

Serves 8


1 x 320g sheet of shortcrust pastry
20g butter
1 red onion, thinly sliced
Salt and black pepper
2 large beetroots, trimmed, peeled and coarsely grated
4 tbsp balsamic vinegar
2 tsp thyme leaves
2 tsp brown sugar
250ml water
150g Feta
2 eggs
150ml double cream


To serve:
Green salad


  1. Lightly grease a 23cm loose-bottomed tart tin. On a lightly floured surface, roll out the pastry to 1⁄2cm thick, then use it to line the tart tin, gently pressing it into the corners with your fingertips. Place in the fridge for 15 minutes.
  2. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  3. Line the pastry case with parchment paper and fill with baking beans or uncooked rice. Blind bake for 10 minutes.
  4. Remove the beans and parchment paper, then prick the pastry base all over with a fork. Return to the oven for five minutes or until pale golden. Remove from the oven and set aside to cool.
  5. Heat the butter in a large pan over a medium heat. Add the onion with some salt and black pepper and cook for 6-8 minutes until softened, stirring occasionally.
  6. Stir in the grated beetroots, balsamic vinegar, thyme and brown sugar. Pour over the water, then cook for 12-15 minutes until the beetroot is tender and the water has evaporated, stirring often to prevent burning. Set aside and allow to cool.
  7. Spread the beetroot mixture evenly over the tart base, then crumble over the Feta.
  8. In a jug, whisk together the eggs and cream with some salt and pepper, then pour over the beetroot mixture.
  9. Bake for 35 minutes or until just set. Allow to sit for at least five minutes, then slice and serve with a green salad.

Per Serving: 357kcals, 25.9g fat (8.8g saturated), 25g carbs (5.2g sugars), 7.3g protein, 1.5g fibre, 0.296g sodium


 

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