LeaderBrand Beet Pea Quiche

Beetroot, Pea and Feta Quiche

Serves 6-8.


Preheat oven to 200°C.

To make the pastry, sift flour into a large bowl. Add butter and rub in using fingertips. Add yolk and 1 to 2 tablespoons of cold water to make a pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 minutes.

Lightly grease a 23cm round flan tin. Roll out pastry between two sheets of baking paper until 3mm thick. Ease into pan and trim edges. Prick top with a fork and chill for 15 minutes.

Bake blind for 15 minutes. Remove paper and weights and bake for a further 10 minutes. Reduce oven to 180°C.

Whisk cream, eggs, milk and parmesan in a jug together. Season to taste. Scatter beetroot, feta and peas onto pastry. Carefully pour over egg mixture.

Bake 35-40 minutes. Cool in pan for 10 minutes. Serve warm or cold.


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