Beetroot quiche

Beetroot quiche

By
From
Three Sisters Bake
Serves
8
Photographer
Helen Cathcart

There are times when shop-bought pastry is more than adequate. However, it is so worth spending the time making homemade pastry for this quiche. For twenty minutes’ work, you are rewarded with a buttery, light, melting pastry shell to fill with any of your favourite flavours.

For the pastry

Ingredients

Quantity Ingredient
250g plain flour, plus extra for kneading and rolling
salt
150g chilled unsalted butter, cubed
1 large egg, beaten

For the filling

Quantity Ingredient
40g rocket leaves
15 teaspoons Salmon sandwich with beetroot and walnut paté, (beetroot and walnut paté only)
8 large eggs
400ml double cream
salt
freshly ground black pepper

Equipment:

Quantity Ingredient
25 cm loose-bottomed, fluted flan tin
baking beans

Method

  1. For the pastry, place the flour, salt and butter in a food processor and whizz briefly until the mixture resembles coarse breadcrumbs. Add the egg and pulse until the mixture just comes together.
  2. Tip the dough out onto a lightly floured clean surface and knead briefly. Shape the dough into a ball, flatten slightly, then wrap in cling film and chill in the fridge for 30 minutes. The pastry can be kept in the fridge like this for up to three days.
  3. When you are ready to make the quiche preheat the oven to 180°c.
  4. Remove the pastry from the fridge and let it warm up a little (for around 20 minutes). Roll out the pastry on a lightly floured surface. It should be no thicker than 3 mm and around 30 cm in diameter. Line the flan tin. Cover with greaseproof paper and fill with baking beans. ‘Blind’ bake the pastry case for 20–25 minutes, until golden brown. Remove from the oven and lift out the paper and beans.
  5. Sprinkle the pastry case with the rocket. Dot evenly spaced teaspoons of the beetroot and walnut pâté on top.
  6. Beat the eggs and cream together in a bowl, season, and gently pour over the rocket and beetroot filling.
  7. Carefully transfer the filled quiche to the oven and cook for 25 minutes until the centre is set (no longer wobbly).
  8. Allow to cool a little before removing from the tin to serve.

Variation

  • For an alternative filling try a couple of handfuls of spinach, 75 g toasted pine nuts and 12 slices of brie instead of the rocket and the Beetroot and walnut pâté.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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