A delightful quiche with beets and gouda and an herbed crust!


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Makes 2 Quiches

CRUST:
20 oz all-purpose flour
1 teaspoon salt
8 oz olive oil
3 oz milk
½ teaspoon turmeric
1 teaspoon dried basil
½ teaspoon dried oregano

BASE:
12 eggs
3 cups all-purpose flour
1½ teaspoons salt
1 cup grated Parmesan

TOPPINGS:
pre-cooked golden beets
pine nuts
paprika
pre-cooked kale
spring onion
grated gouda
ancho chili powder

  1. Preheat oven to 350°F.
  2. To make crust, blend all ingredients together.
  3. Using your hands, push into greased pans evenly, and up the sides. I use the metal tart tins with removable bottoms.
  4. For the base, whisk all ingredients together.
  5. Bake just the crust for about 10 minutes.
  6. Place crust on sheet pan. Arrange beets, pine nuts, cheese, and onions on pre-baked crust.
  7. Pour base over and sprinkle ancho chili powder on top.
  8. Bake for about 20 more minutes until set.

TIP:

Photography by Food by Taylor Foster |Photography by Casey Steffens

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