Roasted Beet, Baby Kale and Brie Quiche
I just love the Internet and all the things you can find there. A while ago I came across this recipe ‘Roasted Beet, Baby Kale and Brie Quiche’ and made it together with my cooking club. It was just delicious and perfect for a side dish or as a main meal because it’s fills quite a lot.
The smell of the quiche is so wonderful and strong from the very first moment you put the vegetable in the oven till the whole quiche is ready.
Today I would like to share it with you as well because it a recipe where you can easily replace the vegestables for others. There are many different roots vegestables which would be just as lovely in this combination with the brie and Fontina cheese. You just need to try it out and see what works the best for you.
This is what you need for the crust:
250 gr. all-purpose flour use a gluten free blend if needed
1 teaspoon salt
125 gr. unsalted cold butter diced, 1 stick
1 egg beaten
60 ml cold buttermilk or water
40 gr. sesame seeds toasted
This is what you do:
- To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl.
- Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture.
- Whisk together the egg and buttermilk (or water). (Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture). Use a fork to bring the dough together.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.
- Grease a tart pan (23-26 cm) with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds.
- Roll the dough out on a lightly floured surface to a 40 cm circle.
- Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.
- Preheat the oven to 150 degrees C.
This is what you need for the Quiche:
2-3 medium to small beets
1 sweet onion quartered
2 tablespoons olive oil
60 ml balsamic vinegar
salt + pepper to taste
3 cups baby kale
3 whole eggs
125 ml plain greek yogurt
125 ml cup heavy cream
2 tablespoons fresh parsley
1 tablespoon fresh dill
1/2 teaspoon crushed red pepper flakes
175 gr. brie cubed
125 gr. fontina cheese or white cheddar cheese
This is what you do:
- Add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.
- Roast for 40-50 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has wilted.
- Remove from the oven. Once cool enough to handle, chop the onion into thin slices.
- Reduce the oven temp to 125 degrees C.
- While the veggies roast, whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined.
- Stir in the brie and half of the shredded fontina cheese.
- Add the roasted veggies to bottom of you tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese.
- Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and no longer jiggly in the center.
- Let the quiche rest for 5 minutes for before cutting!
This is a great dish to prepare ahead of time too. You can assemble everything a day or two in advance, place on a cookie sheet with sides, cover and store in the fridge. To bake, remove from the fridge and let the quiche sit at room temperature while the oven preheats. Then bake when ready. You can also pre-bake the quiche and then just warm it up before serving! To print this recipe click here for a PDF file.