Red Onion and Beetroot Quiche
This beetroot quiche is a fantastic vegetarian main for special occasions like Christmas Day or a Boxing Day buffet. Featuring a crisp walnut crust topped with vibrant beetroot and red onions, it's a versatile dish that can be enjoyed both hot or cold.
Ingredients
Pastry
- 2 1/3 cups Flour
- 3/4 cup Walnuts
- 1 2/3 cup Butter chilled and cubed
- 1 Egg yolk
Filling
- 2 Gwillimdale red onions
- 3 Gwillimdale beets steamed, thinly sliced
- 1/2 tbsp Olive oil
- 100 ml Double cream
- 150 ml Milk
- 3 Eggs
- 2 Garlic gloves crushed
- 3 tsp Dijon mustard
- 15 grams Fresh dill chopped
Instructions
- 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 clingwrap . Chill for 15 mins.
- Preheat the oven to 200°C. Put the onions in a small roasting tin, drizzle with olive oil and roast for 20 mins.
- Meanwhile, roll out the chilled pastry to the thin thickness and lightly press into a deep 10in loose-bottom flan tin, trimming away the excess pastry. Chill for 15 mins.
- 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 180°C.
- Whisk the cream, milk, eggs, garlic, mustard and most of the dill in a bowl 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.