John Myers
Ingredients for 4 servings:
- 100 g flour
- 100 g butter
- ½ lemon(s), untreated, zest
- 1 egg yolk
- 75 g almond(s), sliced
- Salt
- 1 kg beetroot
- 1 bunch of spring onions
- 200 ml milk
- 100 ml crème fraîche
- 100 g sheep’s cheese
- 75 g almond(s), sliced
- salt and pepper
- nutmeg
- Caraway seeds
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Make a shortcrust pastry from flour, butter, lemon, egg yolk, spices, and almonds. Chill for at least 2 hours. Roll out the dough and place it in a greased quiche dish, pressing the edges down firmly. Peel the beetroot, slice it, and season with salt and pepper. If you like, you can also season with caraway seeds. Wash a bunch of spring onions, finely slice them, and scatter them over the dish. Mix the milk and crème fraîche together and pour over the beetroot. Mix the feta cheese with the almonds and sprinkle over the dish. Bake the quiche at 200°C for about 50 minutes. Of course, the recipe also works with pre-cooked beetroot, in which case the cooking time is reduced to about 30 minutes.
Facebook Comments