Author Notes
So delicious and easy to make, this Roasted Beet, Spinach, and Goat Cheese Quiche makes a great brunch or even dinner! —Angelina Papanikolaou
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Ingredients
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1 cup
2 tbsp stone ground whole wheat flour
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1/2 teaspoon
salt
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6 tablespoons
cold butter, cut in cubes
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2 ounces
cold water
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2 tablespoons
toasted sesame seeds
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3
medium beets, sliced
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1
sweet onion, sliced
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2 tablespoons
olive oil
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1/4 cup
balsamic vinegar
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salt and pepper
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1 cup
baby spinach
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3
eggs
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1/2 cup
Greek yogurt
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1/2 cup
milk
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1 tablespoon
dry rosemary
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salt and pepper
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6 ounces
goat cheese
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1/4 cup
grated parmesan
Directions
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Gently grease quiche pan and sprinkle with 1 tbsp toasted sesame seeds.
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In a food processor, add flour, salt, and cold butter. Pulse until crumbly. Add water and pulse until dough forms. Add 1 tbsp toasted sesame seeds and pulse 2-3 times, until combined.
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Remove pastry and form into a ball. Using a rolling pin, roll out pastry on a lightly floured surface. Line prepared quiche pan with the pastry and set aside.
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Preheat oven to 375°F.
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Add beets and onions to a baking sheet in a single layer. Drizzle with olive oil, balsamic vinegar. Season with salt and pepper.
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Roast 30 minutes. Remove from oven and add baby spinach to baking sheet. Roast an additional 5 minutes.
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Remove from oven and set aside.
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Reduce oven temperature to 350°F.
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In a mixing bowl, whisk eggs, yogurt, milk, rosemary, salt, and pepper.
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Add roasted beets, onions, and spinach to quiche crust. Sprinkle in crumbled goat cheese. Pour egg mixture into the quiche crust.
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Bake 50 minutes.
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Sprinkle grated parmesan over quiche and bake another 5 minutes.
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Remove from oven and let sit 10 minutes before slicing.
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