Beet & Kale Quiche



For the dough

  • 2 cups flour
  • 1/4 cup sesame seeds
  • 1 teaspoon salt
  • 120 g butter
  • 1/4 cup of water
  • 1 egg

For the top

  • 2-3 beets
  • 1 onion
  • 2 tablespoons of olive oil
  • 1/4 cup balsamic vinegar
  • Salt
  • Black pepper
  • 3 cups kale
  • 3 eggs
  • 1/2 cup of yogurt
  • 1/2 cup of cream
  • 2 tablespoons of parsley
  • 1 tablespoon of dill
  • 1/2 teaspoon red pepper flakes
  • 170 g crumbled goat cheese
  • 110 g grated cheddar cheese

For the dough, mix the flour, two tablespoons of sesame seeds and salt in a large mixing bowl. Add the butter and knead.

Whisk eggs and water in a separate bowl. Make a pool in the middle of the flour mixture. Add the egg mixture.

Mix with a fork. Take the dough on the floured counter. Roll out a round with the help of a rolling pin.

Grease the round tart pan. Press the dough and cool it in the mold. Sprinkle the remaining sesame on the dough. Cover it with parchment paper and leave it in the refrigerator for 30 minutes.

Cut the beet and onion into rounds and place them on a greased baking tray. Add olive oil, balsamic vinegar, salt and pepper.

Bake in a preheated 190 degree oven for 25-30 minutes. Add the chopped kale from the oven. Cook for another 5 minutes and remove from the oven.

Mix the eggs, yogurt, cream, parsley, dill, red pepper flakes, salt and pepper in a bowl.

Add the shredded goat cheese and half the grated cheddar cheese. Place the vegetables you bought from the oven on the dough.

Pour the egg mixture over it. Sprinkle with remaining cheddar cheese. Bake in a preheated 180 degree oven for 55-60 minutes. Slice and serve after cooling.

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