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Asparagus and baby beet quiche
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
"Indulge in a delicious and healthier veggie quiche with a crunchy crust and creamy egg filling - perfect for effortless entertaining!"
Ingredients:
  • 55g (1/2 cup) quinoa flakes
  • 80g (1/2 cup) sunflower seeds
  • 60g (1/3 cup) tamari almonds
  • 100g (2/3 cup) plain flour
  • 100g butter, chilled, chopped
  • 20.00 gm chilled water
  • Baby beetroot leaves, to serve
  • 18.20 gm olive oil
  • 1 leek, trimmed, thinly sliced
  • 40g baby spinach
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) pouring cream
  • 60g vintage cheddar, grated
  • 2 bunches asparagus, trimmed, blanched
  • 3 baby golden (or red) beetroot, trimmed, thinly sliced
Instructions:
  • Preheat the oven to 180C (160C fan forced) and generously grease a 3.5cm-deep, 23cm round fluted tart tin with a loose base.
  • Pulse quinoa flakes, sunflower seeds, and almonds in a food processor until finely chopped. Add flour and butter, pulse until mixture resembles fine breadcrumbs. Add egg and water, pulse until dough forms. Transfer onto floured baking paper, knead gently for 1 minute until smooth. Shape into a disc, wrap in paper, freeze for 5 minutes.
  • Roll out pastry on floured baking paper to cover base and side of tin. Gently transfer pastry to tin, press into edges, trim excess. Freeze for 5 minutes.
  • 1. Set the tin on a baking tray. Line the pastry case with baking paper and fill it with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights or rice, then bake for an additional 10 minutes or until lightly golden. Allow it to cool.
  • In a non-stick pan over medium heat, sauté leek in oil until softened, about 3-4 minutes. Add spinach and cook until wilted, about 1-2 minutes. Season with your favorite spices, then set aside to cool slightly.
  • Combine eggs, milk, and cream in a jug, season with salt and pepper. Spread leek mixture over pastry, then sprinkle half of the cheese. Arrange asparagus on top, adjust to fit if needed. Pour egg mixture over, then top off with remaining cheese. Garnish with beetroot and bake for 30 minutes until golden and set. Let cool for 10 minutes, then serve sprinkled with beetroot leaves.

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