Roasted Heirloom Beetroot Kale And Goats Cheese Quiche
Keywords
- beetroot
- kale
- goat's cheese
- quiche
- donna hay
- cooking
- recipes
- food
- best quiche recipe
- lunch
- quick
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Cooking tools:
- Tart pan
- Pie weights
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Parchment paper
- Nonstick skillet
- Saucepan
- Mixing bowl
- Whisk
- Grater
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
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
- 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
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