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Red onion and beetroot quiche recipe

Red onion and beetroot quiche recipe

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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 hr 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2385kj
    573kcal     29%

  • Fat

    41g 59%

  • Saturates

    19g 94%

  • Sugars

    6g 7%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 41.9g Protein 11.3g Fibre 3g

Method

  1. 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.

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  2. 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.
  3. 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.

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  4. 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.

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  5. 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.

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.

See more Vegetarian recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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