Beetroot & goat’s cheese quiche
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.