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Beetroot and goat’s cheese quiche
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Healthy quiche with creamy beetroot, walnuts, and goat cheese filling.
Ingredients:
  • 100g (1 cup) rolled oats
  • 50g (1/2 cup) almond or walnut meal
  • 50g (1/3 cup) rice or spelt flour
  • 40g (1/4 cup) linseeds
  • 20.00 gm arrowroot (or potato starch)
  • 1.20 gm sea salt
  • 80g butter, cubed and chilled, (or virgin coconut oil, )plus extra, to grease
  • 80ml (1/3 cup) ice-cold water
  • Plain Greek yoghurt, to serve (optional)
  • 250g raw beetroot, trimmed and peeled, leaves reserved
  • 16.80 gm virgin coconut oil
  • 1 red onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • 20 fresh mint leaves, roughly chopped, plus extra whole leaves, to serve
  • 100g (2 cups) reserved beetroot leaves or spinach
  • 40.00 ml organic apple cider vinegar or lemon juice
  • 57.20 gm honey, plus extra, to drizzle
  • Sea salt and freshly ground black pepper
  • 3 free-range eggs
  • 120ml plant-based milk of choice
  • 100g soft goat’s cheese (chèvre)
  • 12 walnuts, roughly chopped
Instructions:
  • In a food processor, combine oats, nut meal, flour, linseeds, arrowroot, and salt until mixture resembles coarse flour. Add butter or coconut oil and blend until mixed. Gradually add cold water while pulsing until dough forms. Remove, lightly knead, shape into a ball, wrap in plastic, and chill in the fridge for 30 minutes.
  • Preheat your oven to 180C, then generously grease a 20cm quiche dish or tart tin.
  • Remove the dough from its wrapping and press it evenly into the prepared dish, ensuring it reaches the edges. Use a fork to prick the pastry base, then bake in the oven at 170°C for around 12 minutes until firm and lightly golden. Set aside after removing from the oven and lower the oven temperature to 170°C.
  • Grate the beetroot and set aside. Heat oil in a saucepan over medium-low heat. Sauté onion, garlic, and thyme for 15 minutes until onion softens. Remove from heat.
  • Stir in the mint, beetroot leaves or spinach, vinegar or lemon juice, and honey while the vegetables are warm to wilt the greens. Season with salt and pepper to taste, then set aside.
  • In a bowl, combine cracked eggs with milk and whisk together. Stir in the vegetable mixture until fully incorporated.
  • Evenly layer the grated beetroot on the pastry base. Pour the quiche filling over it, ensuring the outer edge remains exposed for the beetroot to peek through. Add crumbled goat's cheese and scatter walnuts on top. Drizzle with extra honey. Bake for 30-45 minutes until the filling sets and turns golden. Let it cool slightly before slicing.
  • Enjoy your dish warm with a dollop of yogurt, garnished with fresh mint leaves and a drizzle of honey, if desired.

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