Red onion and beetroot quiche recipe
This beetroot quiche makes a brilliant vegetarian centerpiece for special occasions, such as Christmas Day or a Boxing Day buffet. With a crisp walnut pastry topped with bold beetroot and red onions, this versatile dish can be served hot or cold.
See method- Serves 8
- 25 mins to prepare and 1 hour 20 mins to cook
- 573 calories / serving
- Freezable
- Vegetarian
Ingredients
For the pastry
- 350g plain flour, plus extra for dusting
- 100g walnuts
- 200g butter, chilled and cubed
- 1 medium egg yolk
For the filling
- 3 red onions, each sliced into 8 wedges
- ½ tbsp olive oil
- 100ml double cream
- 150ml semi-skimmed milk
- 3 medium eggs
- 2 garlic cloves, crushed
- 3 tsp Dijon mustard
- 15g fresh dill, chopped
- 300g pack steamed beetroot, thinly sliced
Each serving contains
- Energy
- 2385kJ 573.0kcal
- Fat
- 41g
- Saturates
- 19g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 41.9gProtein 11.3gFibre 3.0g
Method
- To make the pastry, blitz the flour, walnuts and a pinch of salt in a food processor until combined. Add the butter and pulse until it resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water and pulse until the mixture comes together. Tip out onto a lightly floured board and knead together. Shape into a disc and wrap in clingfilm. Chill for 15 mins.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the onions in a small roasting tin, drizzle with olive oil and roast for 20 mins.
- Meanwhile, roll out the chilled pastry to the thickness of a pound coin and lightly press into a deep 24cm loose-bottom flan tin, trimming away the excess pastry. Chill for 15 mins.
- Line the pastry case with baking paper and baking beans. Blind bake for 20 mins, then remove the paper and beans and bake for a further 5 mins until golden and cooked through. Remove and reduce the oven to gas 4, 180°C, fan 160°C.
- Whisk the cream, milk, eggs, garlic, mustard and most of the dill in a jug and season well. Arrange the beetroot and roasted onions in the tart case and pour over the cream and egg mixture. Bake for 30-40 mins until set and golden. Sprinkle with the remaining dill and serve hot or leave to cool completely.
- Tip: To get ahead, you can make the pastry as in step 1 and keep it in the fridge for up to 2 days or freeze for up to 1 month.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
