Quiche with beetroot and goat's cheese

Ingredients for 4 servings:

• 200 g flour, 405
• 1 egg(s) (size M)
• 1 pinch of salt
• 5 tbsp milk
• 80 g butter, cold
• 3 m.-large beetroot, fresh or pre-cooked
• 100 g goat’s cheese (e.g. in roll form)
• 2 eggs (size M)
• 150 ml milk, up to 200 ml
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

as a starter in small tartlet shapes or as a main course with salad

If using fresh beetroot, wash it and boil it in salted water for about 30 minutes until al dente. Allow to cool and peel. This step is, of course, not necessary for pre-cooked beetroot. Using the ingredients for the pastry, prepare a smooth shortcrust pastry. Roll out the pastry on a lightly floured surface – either for a quiche dish (enough for 26-28 cm) or individual tartlet dishes (for 4 with a 12 cm diameter, or for 5 with a 10 cm diameter). Pull the edges up about 3 cm and press down firmly. I always lightly grease the dishes beforehand. Chill the pastry in the dish(es) for at least 45 minutes. Preheat the oven to 200°C (400°F). In the meantime, coarsely grate the beetroot and season with salt and pepper. Beat the goat’s cheese and eggs with the milk until creamy and also season with salt and pepper. The mixture should be quite runny, so add a little more milk if necessary. Spread the beets evenly in the dish and pour over the cheese, egg, and milk mixture. Bake on the lowest rack. Individual tartlet dishes take about 25-30 minutes, while a large quiche dish takes about 40 minutes. It depends on your oven. I usually check 10 minutes before cooking. The quiche is ready when the cheese, egg, and milk mixture has set and the pastry is a nice golden brown. Let it rest for a few minutes before slicing. Note: It’s best to wear disposable gloves when handling the beets to prevent the skin from discoloring.