Roasted Heirloom Beetroot Kale And Goats Cheese Quiche | Donna Hay

Ingredients

• 1 x quantity cheese pastry (see step 1)
• 250g golden heirloom beetroot, trimmed, scrubbed and halved+
• 250g red baby beetroot, trimmed, scrubbed and halved
• 250g target heirloom beetroot+, trimmed, scrubbed and halved
• ¼ cup (60ml) red wine vinegar
• ¼ cup (45g) brown sugar
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• ¾ cup (180ml) single (pouring) cream
• ¾ cup (180ml) milk
• 6 eggs, lightly beaten
• ¼ cup (10g) finely grated parmesan
• 100g purple kale, trimmed and leaves torn
• 200g goat’s curd