Beetroot quiche

Ingredients for 1 servings:

• 200 g flour
• 150 g butter
• 4 tbsp water, ice cold
• 1 pinch of salt
• 3 m.-large beetroot, fresh or cooked
• 80 g bacon, diced
• 2 shallots
• 200 ml crème fraîche
• 100 ml milk
• 2 eggs
• 80 g feta cheese, crumbled
• 80 g Parmesan
• 2 spring onions, cut into fine rings
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes

For the dough, knead the flour, butter, water, and salt into a smooth dough, wrap in cling film, and refrigerate for at least 1 hour. In the meantime, trim the beets without damaging them (otherwise they’ll bleed!). Cook in boiling salted water for 40 minutes until al dente, peel, and slice. Only after 40 minutes should you pierce the beets to check if they’re cooked or al dente. Or use pre-cooked beets. Fry the bacon in a pan without oil until crispy. In a bowl, whisk together the crème fraîche, milk, eggs, salt, and pepper. Roll out the dough and line a quiche or springform pan. Cover the base with the bacon, sprinkle with the feta cheese and shallots, arrange the beets in a fan shape, and pour the egg mixture over them. Finally, sprinkle with Parmesan cheese. Bake in a preheated oven at 180°C (160°C fan oven, gas mark 4) for 30-40 minutes and serve sprinkled with spring onions. Wine recommendation: Pinot Rosé Brut Crémant.