Ingredients
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):
- Microgreens
Instructions
- 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!
Nutrition
Notes
- 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.