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BEETROOT & CARAMELIZED SHALLOT QUICHE WITH ROSEMARY CRUST

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!


Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Servings: 6
Author: the communal feast

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!