Beet­root & goat’s cheese quiche - - THIS MONTH -

serves 4| prep & cook­ing 1 hour 10 mins (+ 30 mins rest­ing time)

100g (1 cup) rolled oats 50g ( 12⁄ cup) al­mond or wal­nut meal 50g ( 13⁄ cup) rice or spelt flour 40g ( 14⁄ cup) lin­seeds 2 tbs ar­row­root (or potato starch) 12⁄ tsp sea salt 80g but­ter, cubed and chilled, or vir­gin co­conut oil, plus ex­tra, to grease 80ml ( 13⁄ cup) ice-cold water Plain Greek yo­ghurt, to serve (op­tional)


250g raw beet­root, trimmed and peeled, leaves re­served 1 tbs vir­gin co­conut oil 1 red onion, thinly sliced 3 gar­lic cloves, finely chopped 2 tsp fresh thyme leaves or 1 tsp dried thyme 20 fresh mint leaves, roughly chopped, plus ex­tra whole leaves, to serve 100g (2 cups) re­served beet­root leaves or spinach 2 tbs or­ganic ap­ple cider vine­gar or lemon juice 2 tbs honey, plus ex­tra, to driz­zle Sea salt and freshly ground black pep­per 3 free-range eggs 120ml plant-based milk of choice 100g soft goat’s cheese (chèvre) 12 wal­nuts, roughly chopped

1 Blend the oats, nut meal, flour, lin­seeds, ar­row­root and salt in a food pro­ces­sor un­til tex­ture re­sem­bles coarse flour. Add but­ter or co­conut oil and blend un­til com­bined. Add the cold water, a ta­ble­spoon at a time, and pulse un­til the mix­ture comes to­gether. Re­move dough, knead slightly and shape into a ball. Wrap in plas­tic wrap and place in the fridge for at least 30 min­utes to rest. 2 Pre­heat the oven to 180°C. Grease a 20cm quiche dish or tart tin. 3 Un­wrap the dough. Place in the pre­pared dish or tin and press it out evenly to cover the base and sides, mak­ing sure it’s flush with the edges of the dish. Prick the pas­try base with a fork and bake blind for about 12 min­utes or un­til firm and slightly golden. Re­move from the oven, set aside and re­duce the oven to 170°C. 4 For the fill­ing, grate the beet­root and set aside. Heat the oil in a small heavy-based saucepan over medium-low heat. Add the onion, gar­lic and thyme and sauté for about 15 min­utes or un­til the onion has soft­ened. Re­move from the heat. 5 Add the mint, beet­root leaves or spinach, vine­gar or lemon juice, and honey to the pan and stir through while the veg­eta­bles are still warm so the greens wilt. Sea­son to taste with salt and pep­per and set aside. 6 Crack the eggs into a bowl, add the milk and whisk un­til com­bined. Add the veg­etable mix­ture and stir un­til com­bined. 7 Spread the grated beet­root over the pas­try base. Pour the quiche fill­ing on top, leav­ing the outer edge un­cov­ered so that the beet­root is still vis­i­ble. Crum­ble over the goat’s cheese. Scat­ter the wal­nuts on top, driz­zle with ex­tra honey and bake for 30-45 min­utes or un­til the fill­ing is firm and golden. Re­move from the oven and set aside to cool slightly be­fore slic­ing. 8 Serve slightly warm with yo­ghurt, if you like, and topped with ex­tra mint and honey.

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