Roasted Beet, Baby Kale and Brie Quiche
Ingredients
Crust
-
2
cups
all-purpose flour
-
1
teaspoon
salt
-
8
tablespoons
unsalted cold butter
-
1
large
egg
-
¼
cup
cold buttermilk or water
-
¼
cup
toasted sesame seeds
Quiche Filling
-
2-3
medium to small
red beets
-
1
large
sweet onion
-
2
tablespoons
olive oil
-
¼
cup
balsamic vinegar
-
to taste
salt
-
to taste
pepper
-
3
cups
baby kale
-
3
whole
eggs
-
½
cup
plain Greek yogurt
-
½
cup
heavy cream
-
2
tablespoons
fresh parsley
-
1
tablespoon
fresh dill
-
½
teaspoon
crushed red pepper flakes
-
6
ounces
brie
-
4
ounces
fontina cheese or white cheddar cheese
Instructions
- Prepare the crust by whisking together flour, sesame seeds, and salt, then mix in cold butter until crumbly.
- Combine egg and buttermilk, then mix into the flour mixture to form a dough. Refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roast sliced beets and onion with olive oil, balsamic vinegar, salt, and pepper for 25-30 minutes. Add baby kale in the last 5 minutes.
- Lower the oven temperature to 350°F (175°C).
- In a bowl, whisk together eggs, Greek yogurt, heavy cream, parsley, dill, crushed red pepper, salt, and pepper. Stir in brie and half of the fontina cheese.
- Spread the roasted vegetables in the tart pan, pour the egg mixture over them, and top with remaining fontina cheese.
- Bake for 50-60 minutes until the quiche is set. Let it sit for 5 minutes before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
745
Total fat
50g
Total carbohydrates
50g
Total protein
20g
Sodium
500mg
Cholesterol
150mg
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