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Beetroot and Caramelised Onion Mini Quiches

Crispy crumb pastry and sweet beetroot and caramelised onions are a perfect blend of flavours, textures and colour
Servings 4
Cook Time 2 hours 45 minutes

Ingredients

Pastry

  • 125 g cake flour
  • 65 g butter
  • 1/2 tsp salt
  • 30 g crème fraiche
  • Iced water
  • 1 egg beaten for egg wash optional

Filling

  • 1 egg
  • 65 g feta cheese
  • 70 g crème fraiche
  • 2 tbls milk
  • 1 tsp origanum
  • 4 cooked baby beetroot sliced in 2mm thickness
  • 4 tbls caramelised onions

Salad Garnish

  • 4 handfuls baby spinach
  • 4 tbls pecans toasted and chopped
  • 4 pickling cucumbers
  • 4 tbls Olive oil
  • 4 tsp balsamic glaze

Instructions

  • Add the flour and butter to a food processor and blitz to blend into breadcrumbs
    125 g cake flour, 65 g butter
  • Add the salt and crème fraîche and blitz again
    1/2 tsp salt, 30 g crème fraiche
  • Drizzle in ICE water by the tablespoonful until the pastry comes together to form a dough.
    Iced water
  • Divide into 4 x 65g dough balls
  • Roll out each ball and line 4 x 12 cm quiche dishes. Place in fridge until oven is heated
  • Preheat oven to 200°C Bake pastry cases for 10 to 12 minutes Brush with egg wash if using
    1 egg beaten for egg wash
  • Make the custard in a bowl by adding the egg, feta, crème fraîche and milk. Use a stick blender to blend to a smooth consistency. Season to taste and add 1 teaspoon of oreganum and blend to combine
    1 egg, 65 g feta cheese, 70 g crème fraiche, 2 tbls milk, 1 tsp origanum
  • Line the base of the pastry cases with caramelised onion and beetroot Pour over the custard Bake 30 - 35 minutes until custard is set and golden blonde.
    4 cooked baby beetroot sliced in 2mm thickness, 4 tbls caramelised onions
  • Divide the baby spinach, pecans, goats cheese and cucumber amongst 4 serving plates and place the mini quiches next to the salad. Drizzle with olive oil and balsamic glaze, Serve warm
    4 handfuls baby spinach, 4 tbls pecans toasted and chopped, 4 pickling cucumbers, 4 tbls Olive oil, 4 tsp balsamic glaze

Notes

4 precooked baby beetroot.  Wrap each beetroot in tinfoil and bake in oven at 220ºC for 90 minutes.  I usually bake a couple of bunches of beetroot at a time and keep in the fridge for salads or quiches and tarts.
4 tbls caramelised onion see https://freshkitchen.co.za/caramelized-thyme-onions/
Course: Light Meal, Lunch
Keyword: beetroot, caramelised onions, Pastry