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Gluten Free Beetroot and Goats Cheese Quiche

Makes a 23cm quiche

A nice simple quiche recipe thats perfect for a summer lunch or as part of a picnic. The combination of sweet roasted beetroot and creamy goats cheese is a classic and pairs perfectly in this crisp tart case.


Note; to roast beetroot, cut off the stems/leaves and pop into a foil lined deep baking tray with enough extra foil attached to fold over the beets. Add a couple of sprigs of thyme, garlic cloves and a drizzle of oil, then place a piece of parchment over all of it and wrap it the extra foil, sealing all around to keep the steam in and ensure the beetroots don't dry out. Cook in the oven at 180C for one hour and then remove and uncover and allow to cool slightly. Wearing gloves, massage the beets in order to remove the skin, you should literally be able to push the skin off gently.

Ingredients:

Pastry-

250g gluten free plain flour

1 tsp xantham flour

Pinch of salt

125g cold butter, cubed

1 egg yolk

1 egg


Filling-

3 roasted beetroot

3 eggs, beaten

100g goats cheese with rind

100ml double cream

Few springs of thyme

1 red onion

1 tbsp oil

1 tsp dijon mustard

Seasoning


Method:

  1. To make the pastry, sift the flour, xantham and salt into the bowl of a food processor and add the butter. Blitz to the consistency of fine breadcrumbs then add the egg yolk and blitz again. You will need to add a small amount of water to bring the pastry together, do this while the food processor is running, 1 tbsp at a time until its just combined. Form the dough into a smooth disk shape and wrap in cling film. Chill the pastry for at least an hour.

  2. To make the filling, slice and lightly fry the onions in the oil for a couple of minutes and then set aside to cool. Combine the eggs, cream, mustard and seasoning in a bowl and whisk to combine. Pick the thyme leaves and add to the mixture.

  3. Preheat the oven to 170C. Grease a 23cm tart tin and line the bottom with parchment. Roll out the chilled pastry into a large circle around 1/2 cm thick and press into the tart tin, ensuring you press it into the edges. Slice around the top with a knife or your thumb and patch any cracks with left over pastry. Blind bake (lined with parchment paper and baking beans) in the oven for 20 minutes, taking out the parchment and beans out for the last 5 minutes. Beat the remaining egg and use it to paint the inside of the pastry case and bake it again for another 5 minutes to seal.

  4. Spread the cooked red onion out on the base and slice or cube the beetroot and arrange on top. Cut most of the rind of goats cheese, don't worry about being too neat as it can get fiddly and messy. Tear or cut it into small pieces, roughly the same size as the beetroot and arrange it around the tart case. Finally, pour the egg and cream mixture over and bake in the oven for 20-25 minutes until just set. Serve along side your favourite salad!



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