Beetroot quiche with thyme & feta

Name: Beetroot quiche with thyme & feta
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 100 g cold butter; 200 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1 big red onion; 500 g Red prayers; 5 Stem/s Thyme; 4 TABLESPOONS Olive oil; 4 TABLESPOONS White wine vinegar; 5 Eggs (Gr. M); 150 g ripened cream; 200 g Feta; 7-10 Tbsp Spinach; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

The crispy base bakes warm in the oven before adding piquant beetroot compote, creamy egg icing and feta cheese. If you like, garnish with fresh spinach before serving.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

100 g cold butter
200 g Flour
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1 big red onion
500 g Red prayers
5 Stem/s Thyme
4 TABLESPOONS Olive oil
4 TABLESPOONS White wine vinegar
5 Eggs (Gr. M)
150 g ripened cream
200 g Feta
7-10 Tbsp Spinach
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Dice 100 g butter and mix with 200 g flour and 1⁄2 TL salt to a crumbly dough. Add 6 tablespoons of cold water and knead quickly to a smooth dough. Form dough into a ball, wrap in foil and chill for about 30 minutes.
2
Peel the onion and cut into fine strips. Wash, peel and coarsely grate the beetroot (be careful to wear disposable gloves - it stains strongly!). Wash thyme and shake dry, pluck off leaves. Heat the oil in a pan. Sauté the onion in it. Add beetroot, thyme, 1 tablespoon sugar, vinegar and 5 tablespoons water. Simmer over medium heat for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (approx. 32 cm Ø), place in the form and press the edges together. Put baking paper in it and fill with dried peas. Pre-bake in a hot oven for about 10 minutes. Then remove the paper and peas, continue baking for about 10 minutes. Take out, let cool down a little in the tin.
4
Whisk eggs and sour cream, season with a little salt. Spread beetroot in the form, crumble feta over it. Pour egg icing over it. Bake in a hot oven for about 30 minutes. Take out, eat hot or cold. Garnish with spinach if desired.