This carrot and beetroot quiche recipe is so delicious and easy to make! The beets and carrots are first roasted in the oven until caramelised and together with red onion, pine nuts and goat’s cheese they create an irresistible vegetarian tart. Served with a leafy green salad, it makes a fantastic lunch or even dinner!
If you’ve never made a quiche before, no need to fret, it’s super easy! Especially if you’re working with a prepared store-bought crust.Even with a homemade crust it’s easy, it just takes more time and planning.
Carrot and Beetroot Quiche Ingredients & Tips
Here’s what you’ll need to make this roasted vegetable quiche recipe:
Root vegetables — I love the combination of carrots and beetroot, however you could also make this with only beets, or mix things up a little and make it with carrots, parsnips and beets. All three taste wonderfully delicious when roasted in the oven. Vinegar and brown sugar, bring out even more of their natural sweetness and make all the flavours pop!
Red onion – is mild and delicate and doesn’t require a long cooking so is a perfect addition for adding flavour and color.
Pine nuts – add a next level incredibly tasty and nutty flavour, which is further enhanced by lightly toasting them before adding them to this vegetable quiche.
Eggs and milk – Creates the custard filling. As a non-milk drinker, I use unsweetened soy milk, but you could also sub whole or reduced fat milk for the almond milk if you like.
Goat cheese – Adds tangy flavour to the filling. If you prefer, it could also be replaced with Greek feta.
Store-bought pie crust – a store-bought pie / tart crust speeds things up and makes this quiche recipe easier to prepare, however you’ll still need to blind bake it. More on that in the recipe! Otherwise, use your own favourite pie crust recipe. Try adding fresh thyme leaves to the dough for extra savouriness (like I do in this mushroom quiche recipe).
Tips for the roasted vegetables
Freshness is key for the best tasting vegetable quiche. Select carrots and beet that are firm. If you are buying beets at your weekly farmers market look for a bunch of beets with their crisp leaves attached — the leaves are edible and terrific prepared like spinach, in soups or in a stir-fry. Fresh carrot greens can also be used to make a delicious pesto or just like parsley in salads like tabouleh.
Both the beets and carrots can be prepared in advance — time saver! — once roasted they will keep in a sealed container in the fridge for 2-3 days.
Looking for other quiche and tart recipes?
Try one of these favourites:
- Wild Garlic and Mushroom Quiche
- Quiche with Greens & Feta
- Spinach, Goat Cheese and Potato Quiche
- Crustless Quiche with Spinach, Prosciutto and Mushroom
- Classic Onion Tart (Zwiebelkuchen)
Roasted Carrot and Beetroot Quiche with Goat’s Cheese
For the roasted vegetables:
- 450 g small to medium beets, peeled and cut into wedges
- 300 g carrots, cut into chunks (similar size to beets)
- 1/4 cup red wine vinegar (4 tablespoons)
- 2 tablespoons mascobado brown sugar
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper, to taste
For the quiche crust and filling:
- 1 x 270 g package fresh store-bought quiche/pie crust (Ø 32 cm) or homemade crust
- 1 cup milk of choice (I use unsweetened soy milk)
- 4 large eggs
- 1/2 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
- 1 medium red onion, thinly sliced
- 2 tablespoon pine nuts lightly toasted, divided
- 150 g rinded goat’s cheese log, crumbled or cut into rounds
To garnish (optional):
Preheat to 400ºF/200°C (180°C fan-assisted) and grease a Ø 26 cm pie dish (or 28 cm quiche form) with butter.
Roast the vegetables:
In a small bowl, mix together the red wine vinegar, sugar and olive oil. Place the beetroot and carrots in a medium roasting pan, pour over the dressing and toss until evenly coated. Season with salt and pepper and spread in a even layer without crowding.
Roast for 35-40 minutes, or until soft, tossing once halfway through. Remove from the oven and set aside.
Pre-bake the crust:
Press dough into the pie/quiche form and poke several holes in the crust with a fork. Line the crust with parchment paper, and fill with pie weights or dried beans. Transfer to the oven and bake for 10 minutes. Remove the weights and parchment paper, and bake for 5 more minutes.
Reduce the oven heat to 400°F/190°C (170°C fan-assisted).
Layer the quiche:
Arrange the roasted vegetable mixture, in an even layer in the pre-baked pie crust and sprinkle evenly with the red onion, pine nuts and the crumbled goat cheese.
In a mixing bowl, whisk together the eggs, milk salt and pepper until combined, then pour the mixture evenly over the roasted vegetables and cheese.
Transfer to the oven and bake until the crust is golden brown and filling set; 35-40 minutes.
Serve warm or at room temperature, garnished with micro greens, if desired. Enjoy!
- I have made quiche using a store-bought crust often without pre-baking it and had great success, however for this roasted vegetable quiche recipe, I chose to pre-bake it to ensure a crisp crust that doesn’t get soggy from the juices of the roasted vegetables.
- If you can’t be bothered with the crust you can omit altogether, just add in two extra eggs to the filling and you’ll have yourself a frittata instead.
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