Whether it is brunch, lunch or dinner, quiche is always tasty. The options are endless and you can prepare it with almost any vegetable and all sorts of meat. We have prepared a version with beetroot and goat cheese this time, and the result is delicious when it comes out of the oven. However, the next day – when all flavors are thoroughly mixed – the quiche tastes even better.
The recipe is simple and already quite well-known actually. You can find it in e.g. Jamie Magazine. We share the Hungry for More version here. Enjoy!
- 1 sheet of puff pastry (preferably with extra butter)
- 3 cooked and diced beetroots
- 1 shallot
- 1 container of soft goat cheese (like Chavroux)
- 2 eggs
- 200 ml of cream
- Salt and peper
How to prepare?
- Sauté the shallot until it is translucent. Add the beets and thyme and cook briefly until all flavors are released. Leave to cool to avoid that the moisture of the hot filling will make the puff pastry go soggy.
- Add the eggs to the cream. Mix in the walnuts and a nice portion of thyme.
- Roll out the puff pastry, place it in a mold and prick some holes in the bottom.
- Toss the beets and the egg mixture in the mold.
- Place it in a preheated oven at 175°C for about 40 minutes.
- Leave to cool to make sure that the eggs and the goat cheese have congealed before cutting the quiche.