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🍽️ Beetroot Quiche

242 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt flour Type 1050
• 2 tbsp spelt flour Type 1050 (for working)
• salt
• 1 egg
• 155 g cold butter
• 800 g beetroot (8 small bulbs)
• 3 sprigs red basil
• 4 sprigs thyme
• 2 tbsp honey
• pepper
• 2 tbsp white balsamic vinegar
• 120 g feta cheese (45 % fat in dry matter)

Instructions

1. 1. Mix 250 grams of flour with one teaspoon of salt in a bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Add one egg and one tablespoon of cold water into the well.
4. 4. Distribute 125 grams of cold, cubed butter around the edge of the flour.
5. 5. Chop the ingredients with a large knife until a crumbly mass forms.
6. 6. Knead the mass quickly by hand into a smooth dough.
7. 7. Let the dough rest covered in the refrigerator for 30 minutes.
8. 8. Wash the beetroot and steam it covered over boiling water.
9. 9. Steam the beets for 30 minutes until tender.
10. 10. Remove the beets and shock them under cold water.
11. 11. Peel the cooled beets.
12. 12. Cut the beets into wedges or leave them whole, depending on their size.
13. 13. Grease a quiche tin and dust it lightly with flour.
14. 14. Roll out the dough on a lightly floured surface slightly larger than the tin.
15. 15. Place the dough in the tin and shape a crust edge.
16. 16. Prick the dough base several times with a fork.
17. 17. Place baking paper on the base and weigh it down with legumes.
18. 18. Preheat the oven to 200 degrees Celsius conventional heat.
19. 19. Bake the base blind for 15 minutes.
20. 20. Remove the base and take out the baking paper and legumes.
21. 21. Bake the base for another 10 minutes without filling.
22. 22. Remove the base from the oven and set it aside.
23. 23. Wash the herbs and shake them dry.
24. 24. Pluck the leaves from the stems.
25. 25. Melt the remaining butter with one tablespoon of honey in a pan.
26. 26. Caramelize the mixture over medium heat for 3 minutes.
27. 27. Add the beetroot and half of the thyme to the pan.
28. 28. Toss the ingredients briefly in the pan.
29. 29. Season the mixture with salt, pepper, and vinegar.
30. 30. Distribute the beetroot evenly over the quiche base.
31. 31. Cube the feta cheese into small pieces.
32. 32. Sprinkle the cheese over the beets.
33. 33. Sprinkle the quiche with the remaining herb leaves.
34. 34. Grind some fresh pepper over the top.
35. 35. Drizzle the finished quiche with the remaining honey.

Nutrition per serving

• kcal: 242
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 22 g