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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!

@thecommunalfeast #thecommunalfeast

BEETROOT & CARAMELIZED SHALLOT QUICHE WITH ROSEMARY CRUST

BEETROOT & CARAMELIZED SHALLOT QUICHE WITH ROSEMARY CRUST

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

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!

Ingredients

  • For the Crust:
  • 2 cups all-purpose flour
  • 2 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) cold, unsalted butter cut into cubes
  • 1 egg beaten
  • ¼ cup buttermilk or cold water
  • For the Filling:
  • 2-3 tablespoons butter
  • 3 shallots, thinly sliced
  • 2-3 medium to small red beets, washed and sliced into 1/4 inch slices
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • salt + pepper to taste
  • 1 cup kale, chopped stems removed
  • ¼ cup frozen peas, thawed in cold water
  • 3 whole eggs
  • 1/2 cup plain greek yogurt
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes
  • 5 ounces camembert cheese cubed or brie

Instructions

    For the crust:

    1. Whisk together the flour, 2 tablespoons of fresh chopped rosemary and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture. Whisk together the egg and buttermilk (or water). Create a well in the
    butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together.

    2. On a lightly floured work surface, dump out the dough mixture. Gently knead the dough into a round, flat disk.

    3. Grease a 9 or 10 inch tart pan with cooking spray. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.

    For the filling:

    1. Preheat the oven to 375 degrees F.

    2. To a baking sheet, add the beets and toss in olive oil, balsamic vinegar and a good pinch of salt + pepper. Roast for 25-30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has
    wilted. Remove from the oven and set aside.

    3. While the beets roast, make the caramelized shallots. In a small sauté pan over medium-high heat. Add in the shallots and stir to coat in the butter. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 minutes until shallots are golden brown and caramelized. Set aside.

    4. Reduce the oven temp to 350 degrees F.

    5. Whisk the eggs, greek yogurt, heavy cream, parsley, rosemary, dill, crushed red pepper and salt & pepper in a bowl until combined. Add the camembert cheese or brie.

    6. To assemble the quiche, first add the roasted beets and kale to bottom of you tart pan. Next add the thawed peas and top with shallots. Pour the egg mixture over the veggies. To style the quiche feel free to place some roasted beets and peas on top before baking. Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and fully cooked in the center.

    Before cutting let the quiche rest for 5 minutes, serve and enjoy!



BEETROOT & CARAMELIZED SHALLOT QUICHE WITH ROSEMARY CRUST

Breakfast

March 20, 2020

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