This beetroot quiche with feta cheese is colorful and flavorful and is a
delicious vegetarian tart that all the family can enjoy.
Servings: 6
Total Time: 2hours 5mins
Ingredients:
Base:
½ cup almond meal
⅓ cup wholemeal spelt flour
¼ cup chia seeds
1 cup rolled oats
Pinch sea salt
3 ounces grass-fed butter
Water
Butter (to grease)
Filling:
1 cup sweet potato (diced)
Olive oil
1 small onion (peeled and finely chopped)
8½ ounces beetroot (grated)
3 cloves garlic (peeled and crushed)
1 small sprig fresh rosemary
2 tbsp apple cider vinegar
2 tbsp honey
Small handful fresh mint (roughly chopped)
Pinch sea salt and black pepper
4 eggs
⅘ cup milk (of choice)
Handful of feta (crumbled)
Topping:
Walnuts (chopped)
Fresh rosemary (to serve)
Directions:
1. Preheat the main to 355 degrees F.
2. For the base: Add the almond meal, spelt flour, chia seeds, rolled oats, and
a pinch of sea salt to a blender and process to a fine and incorporated
mixture.
3. Add the butter to the mixture and pulse. A tablespoon at a time, add 2-3
tablespoons of water until you have a dough-like consistency.
4. Lightly grease a circular quiche tin with a little bit of butter. Line the tin
with parchment paper.
5. Press the base mixture lightly down into the quiche tin and press it evenly,
so it reaches all the way up the sides, try to make the base as thin as possible.
Using a metal fork make some holes in the bottom of your base.
6. Transfer to the oven for 13 minutes. Put to one side.
7. Brush the pieces of sweet potato lightly with oil and bake in the oven for
approximately 30-35 minutes until softened. While they bake, prepare the
filling.
8. Next, over moderate heat, in a large frying pan, sauté the onion in a drop of
olive oil for 4-5 minutes.
9. Add the beetroot along with the garlic and rosemary and cook for an
additional 10 minutes. Add the apple cider vinegar, honey, fresh mint, salt,
and black pepper and cook for an additional 2 minutes. Put to one side.
10. In a bowl, whisk then the eggs with the milk and add the beetroot
mixture.
11. Pour the egg mixture over the base and top with sweet potato and
crumbled feta.
12. Decorate with chopped walnuts and garnish with fresh rosemary.
13. Transfer the quiche to the oven for 50-55 minutes until it begins to brown
and is springy to the touch.