Beetroot & spring onion quiche

Serves 6

500g fresh beetroot, trimmed 5 spring onions, shredded lengthways 450g oatcakes 200g unsalted butter 4 eggs 350ml double cream 1 tbsp oil, for brushing sea salt and black pepper

In a large bowl, crush the oatcakes with the end of a rolling pin until fine. Melt the butter in a plastic dish for 1 min in a microwave, then add it to the crushed oatcakes. Stir to combine. Press the mixture into a greased 23cm loose-bottomed fluted tart tin and smooth up the sides and on the bottom of the tin with the back of a spoon. Leave to chill for 30 mins. In the meantime, place the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30 mins. Allow to cool slightly, then blend until smooth, using a blender. Preheat the oven to 170°C/gas mark 3. In a large bowl, whisk together the eggs and cream, then stir in the blended beetroot until completely combined. Season with salt and pepper. Transfer the mixture to the base and arrange all but one of the spring onions in a circular pattern on the top. Brush the spring onions with oil. Bake for 1 hr until completely set, then allow to cool before removing from the tin and placing on a plate. Garnish with the remaining spring onion and sea salt. Serve warm or chilled.