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Red onion and beetroot quiche recipe

56 ratings

This beetroot quiche makes a brilliant vegetarian centerpiece for special occasions, such as Christmas Day or a Boxing Day buffet. With a crisp walnut pastry topped with bold beetroot and red onions, this versatile dish can be served hot or cold. See method

Serves 8
25 mins to prepare and 1 hr 20 mins to cook
573 calories / serving
Vegetarian

Ingredients

For the pastry

350g plain flour, plus extra for dusting
100g walnuts
200g butter, chilled and cubed
1 medium egg yolk

For the filling

3 red onions, each sliced into 8 wedges
½ tbsp olive oil
100ml double cream
150ml semi-skimmed milk
3 medium eggs
2 garlic cloves, crushed
3 tsp Dijon mustard
15g fresh dill, chopped
300g pack steamed beetroot, thinly sliced

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2385kj
573kcal 29%
Fat
41g 59%
Saturates
19g 94%
Sugars
6g 7%
Salt
0.4g 7%

of the reference intake
Carbohydrate 41.9g Protein 11.3g Fibre 3g

Method

To make the pastry, blitz the flour, walnuts and a pinch of salt in a food processor until combined. Add the butter and pulse until it resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water and pulse until the mixture comes together. Tip out onto a lightly floured board and knead together. Shape into a disc and wrap in clingfilm. Chill for 15 mins.

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Preheat the oven to gas 6, 200°C, fan 180°C. Put the onions in a small roasting tin, drizzle with olive oil and roast for 20 mins.
Meanwhile, roll out the chilled pastry to the thickness of a pound coin and lightly press into a deep 24cm loose-bottom flan tin, trimming away the excess pastry. Chill for 15 mins.

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Line the pastry case with baking paper and baking beans. Blind bake for 20 mins, then remove the paper and beans and bake for a further 5 mins until golden and cooked through. Remove and reduce the oven to gas 4, 180°C, fan 160°C.

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Whisk the cream, milk, eggs, garlic, mustard and most of the dill in a jug and season well. Arrange the beetroot and roasted onions in the tart case and pour over the cream and egg mixture. Bake for 30-40 mins until set and golden. Sprinkle with the remaining dill and serve hot or leave to cool completely.

Tip: To get ahead, you can make the pastry as in step 1 and keep it in the fridge for up to 2 days or freeze for up to 1 month.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.