Beet And Goat Cheese Quiche Recipe

Name: Beet And Goat Cheese Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 None baby beets, scrubbed; 6 cloves garlic; 2 tbsp olive oil; 1/2 cup all-purpose flour, sifted; 2/3 cup chilled butter, diced; 1 None orange, finely grated zest; 1 tsp fresh thyme; 5 None large eggs; 1 None red onion, peeled, cut into thin wedges; 1 tbsp brown sugar; 1 tbsp balsamic vinegar; 1 1/4 cups heavy cream; 5.25 oz goat cheese, sliced into 1/2 inch-thick rounds

Servings: persons

6 None baby beets, scrubbed
6 cloves garlic
2 tbsp olive oil
1/2 cup all-purpose flour, sifted
2/3 cup chilled butter, diced
1 None orange, finely grated zest
1 tsp fresh thyme
5 None large eggs
1 None red onion, peeled, cut into thin wedges
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 1/4 cups heavy cream
5.25 oz goat cheese, sliced into 1/2 inch-thick rounds

1
Preheat oven to 400u00b0F. Line a baking sheet with foil.
2
Place beet and garlic in center of foil. Pour over half the oil, season and toss to coat. Wrap loosely in foil. Bake for 40-45 mins, until beet is just tender. When cool enough to handle, peel and halve beets.
3
Meanwhile, in a bowl, combine flour, butter, zest and thyme. Season. Rub in butter to form crumbs. Add 1 egg and stir to form a soft dough. Shape into a disc, wrap in plastic wrap and chill for 30 mins.
4
Lightly grease an 8 inch springform tart pan. Place on a baking sheet. Roll pastry out between 2 sheets parchment paper to a 9 inch diameter circle. Line pan, letting excess overhang. Line with parchment paper and fill with pie weights.
5
Bake for 10 mins. Remove weights and paper and bake for 3-4 mins. Trim edges. Reduce oven to 350u00b0F.
6
Meanwhile, heat remaining oil in a frying pan on a medium heat. Cook onion for 4-5 mins, stirring. Add sugar and vinegar and cook, stirring, for 2-3 mins, until beginning to caramelize. Season to taste.
7
Whisk together cream and remaining eggs. Squeeze roasted garlic from skins and mash. Add to egg mixture. Season.
8
Arrange beets, onion and goat cheese evenly over crust. Pour egg mixture over. Bake for 35-40 mins, until just set in center. Allow to cool completely in pan before cutting into wedges to serve.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 None baby beets, scrubbed, 6 cloves garlic, 2 tbsp olive oil, 1/2 cup all-purpose flour, sifted, and more.

Yes, Beet And Goat Cheese Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet And Goat Cheese Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions