Delicious roasted beets, kale, sweet caramelized shallots & peas mixed with creamy camembert cheese in a velvety egg custard all nestled inside a buttery flaky rosemary crust quiche. This roasted beet quiche is so delicious and easy to make with so much flavour and makes for a great brunch or even dinner!
Seeing as everyone is under quarantine due to Covid-19 why not try something new and expand your pallet. As a kid I wasn’t really into eating beets maybe because we didn’t have them very often or because as a parent you just assumed they took an outrageous time to cook plus died your hands red.. all in all not the most ideal thing to cook.
To my surprise as an adult I love roasted beets! They taste amazing and there’s just something about roasting them in the oven that brings out the delicious flavour in beets that makes me wish I ate these more often as a child. Get your kids involved in the kitchen! Being involved in the cooking process, getting their hands dirty and creating delicious recipes together is such a great way to get them to try new things.
This is one tart you’ll want to make over and over again. There’s so much flavour in this quiche from the rosemary crust to the creamy yogurt eggs with herbs, balsamic roasted beets and sweet caramelized shallots.. YUM!
If your not comfortable making the crust you can use a shell but we strongly recommend making the delicious buttery flaky rosemary crust.
The quiche comes out looking beautiful and the beets help make this dish look so impressive, its so colourful your mouth just starts to drool. Beets are a great source of vitamin C, fiber and minerals. They help reduce inflammation, help support your liver and lower blood pressure.
The crust is super easy to make, we went with all-purpose flour, fresh rosemary, buttermilk, cold butter cubes and a beaten egg. Simply mix all ingredients together and the crust is ready.
Now the filling. Roast the beets with a little olive oil, balsamic vinegar, salt & pepper, then the beets are almost done, toss the kale in with the beets and cook until wilted about 5 minutes. Cooks the shallots in melted butter until they are golden brown and caramelized. Next the filling which is high in protein with eggs, Greek yogurt, heavy cream and herbs oh and cheese of course.
To assemble start by placing the beets and kale first, next add the thawed frozen peas, caramelized shallots and pour the egg mixture over the veggies. I kept some veggies aside and placed them on the quiche once the egg mixture was in to help style my quiche.
If you want you can also make this dish ahead of time keeping the filling separate from the crust and assembling when ready to bake or even pre-bake the quiche and finishing it just before serving.
We hope everyone is staying healthy and taking advantage of this time to bake and try new things!
Don’t forget to share your recipes with us on social media and tag us!