BEETROOT & FETTA QUICHE
SERVES 4-6 PREP 25 MINS + CHILLING COOK 1 HOUR 35 MINS PER SERVE 3610kj
✦ 1 bunch baby beetroot, trimmed, halved (quartered, if large) ✦ 1½ sheets frozen shortcrust pastry, thawed ✦ 4 eggs ✦ 300ml carton cream ✦ ¼ cup milk ✦ ¼ cup grated parmesan ✦ 100g fetta ✦ ¼ cup frozen peas, thawed ✦ mint leaves, to serve
1 Preheat oven to 200°C.
2 Wrap beetroot in foil and bake 35-40 mins until tender. Peel off skins. Cool.
3 Line a 23cm round quiche pan with pastry, joining sheets to fit and trimming edges. Bake blind (see tip) 10-15 mins until beginning to colour. Remove filling. Bake a further 10 mins until pastry is golden.
4 Reduce oven to 180°C.
5 In a large jug, whisk eggs, cream, milk and parmesan together. Season to taste. Scatter beetroot, fetta and peas evenly over pastry case. Pour over egg mixture.
6 Bake 35-40 mins until just set in centre. Cool in pan 10 mins. Serve warm or cold, scattered with mint leaves.
TIP To bake blind, line pastry with baking paper, fill with dried beans or rice. Bake as directed, then remove filling and bake following instructions.