Roast spring onion and fennel quiche with beetroot pastry
Dominic Franks shares a savoury treat, ideal to enjoy on picnics or as an addition to a tasty afternoon tea.
The summer is in full swing and I think nothing says afternoon tea and picnics on the lawn quite like a quiche. The sun gently filtering down through the leaves in the trees, the smell of freshly cut grass and the wonderful taste of a delicious creamy quiche.
I’ve gone extra special here by including beetroot in the pastry. It adds a fantastic pop of colour and a subtle earthy taste. Simply glorious.
METHOD:
MAKE THE BEETROOT PASTRY
- The pastry really needs to be made in a food processor or similar. Simply place the beetroot, flour and butter into the processor and whizz until it becomes a pink crumb (it may clump slightly which is fine). Add a dash of water and blitz again until a ball of dough forms. You may need to add a little more water to get a nice smooth dough that holds together. Wrap in cling-film and pop in the fridge for at least 30 minutes.
ROAST THE VEG
- Pre-heat the oven to 150°C (fan). Lay the onions, fennel and garlic onto a roasting dish and sprinkle with the fresh herbs and a little salt and pepper. Drizzle with olive oil and stir well, coating all the veg.
- Roast for 30 mins until the veg is tender (you may need to remove the onions after 20 mins to stop them burning – simply set them aside on a plate and return the dish to the oven).
- Now your pastry should be ready, roll it out and line your greased quiche pan. Place some baking beans on top of the pastry and blind bake for 15 minutes on 150°C. Once your pastry is turning golden, take it out of the oven and set aside.
- In a bowl, beat the eggs into the yoghurt. Add a dash of milk if needed to slightly slacken the mix. Place the roasted veg into the pastry case and pour over the egg and yoghurt mix and crumble the cheese over the top (I like to leave it quite chunky but tuck it into random places).
- Bake on 160°C for about 25-35 minutes until golden and risen, set aside on a wire rack to cool. The quiche should easily slide out of the tin.
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