So delicious and easy to make, this roasted beet, spinach and goat cheese quiche makes a great brunch or even dinner!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE DOUGH:
- 2 tablespoons Toasted sesame seeds, divided
- 1 cup Plus 2 tablespoons stone ground whole wheat flour
- ½ teaspoon Salt
- 6 tablespoons Cold Butter, Cubed
- 2 ounces, liquid Cold water
- FOR FILLING:
- 3 Medium beets, sliced
- 1 Sweet onion, sliced
- 2 tablespoons Olive oil
- ¼ cups Balsamic vinegar
- Salt and pepper
- 1 cup baby spinach
- 3 Eggs
- ½ cups Greek yogurt
- ½ cups Milk
- ½ tablespoon dried rosemary
- Salt and pepper
- 6 ounces, weight Goat cheese
- ¼ cups Grated parmesan
Preparation
For the dough:
Lightly grease the quiche pan and sprinkle with 1 tablespoon toasted sesame seeds.
In a food processor, add the flour, salt and cold butter. Pulse until crumbly. Add water and pulse until dough forms. Add 1 tbsp remaining toasted sesame seeds and pulse 2-3 times, until combined.
Remove the dough and form a ball. Using a rolling pin, roll out the dough on a lightly floured surface. Line the prepared quiche pan with the batter and set aside.
For the filling:
Preheat the oven to 375°F.
Add beets and onions to a baking sheet in a single layer. Drizzle with olive oil, balsamic vinegar. Season with salt and pepper. Roast 30 minutes. Remove from the oven and add the baby spinach to the baking sheet. Roast an additional 5 minutes. Remove from the oven and set aside. Reduce oven temperature to 350°F.
In a mixing bowl, whisk eggs, yogurt, milk, rosemary, salt and pepper. Add the roasted beets, onions and spinach to the quiche crust. Sprinkle with crumbled goat cheese. Pour the egg mixture into the quiche crust.
Bake 50 minutes.
Sprinkle grated parmesan over the quiche and cook for another 5 minutes. Remove from oven and let stand 10 minutes before slicing.
