Quiche with beetroot and cheese recipe
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Ingredients
For 6 servings For the dough 500 g wholemeal flour 140 g softened butter 1 tsp salt For the filling 500 g pre-cooked beetroot 150 g of grated cheese 4 pieces of eggs 5 pcs. 1 pinch of salt 1 pinch of ground pepper
Procedure for preparing the recipe
1 Place the flour in the bowl of a food processor, add the salt and softened butter to the flour mixture and mix in the crumbs with a hook. When the ingredients are no longer combined, pour them out onto the work surface and knead them into a dough with your fingers. Wrap in cling film and chill in the fridge for at least 30 minutes.
TIP. In a bowl, whisk the eggs, add the torn thyme leaves, cream, salt and pepper and whisk again.
TIP: How to make eggs that stick to the wrapper
3 Roll out the dough between two baking trays into a thin sheet slightly larger than the diameter of the tray. Lightly brush the tin with salt, remove the top paper from the dough and place it in the tin. Remove the second paper and press the dough into the tin; cut off any edge protrusions. Prick the dough with a fork, cover with clean baking paper, cover with the dough (dry pulses are ideal) and bake in a preheated oven at 180 °C for 10-15 minutes. Spread the beetroot on top, pour in the egg mixture, add the feta and chopped walnuts, return to the oven and bake for 45–50 minutes. 5 Recipe brought to you by F magazine.
