Red onion and beetroot quiche

Red onion and beetroot quiche recipe

4 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

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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