Beetroot and Goat’s Cheese Quiche
Feel what it’s like to truly starve and I guarantee you’ll forever think twice before wasting foodCriss Jami
So I have a few things in the fridge that is nearing their expiration date. And, as the quote above suggests, I really hate waste. I had to come up with a way to use up the ingredients before they really do expire and so the Beetroot and Goat’s Cheese Quiche is born.
Read: 10 ways I minimise food waste every week
It was so simple and straightforward to make, however, with a tiny word of advise: don’t rush. I was juggling quite a few things (you know the usual cooking, washing, doing dishes etc all at once) and I wasn’t really thinking. So as I tried to get the quiche out of the tin just after it came out of the oven, I forgot a few things:
- The tin has a loose bottom
- The tin, and also the quiche, will definitely be hot!
So in my haste I picked up the quiche to put it on a serving plate, but somehow managed to push it out of the tin and burn my finger to a crisp! With the quiche all over the hob, my finger throbbed for the rest of the evening!
Despite all of this (and the mess it left behind) it was still a very tasty dish and a perfect light dinner for a hot summer’s day.
- 3 medium sized eggs
- 100g Creme fraiche (I used the ‘lighter’ version)
- 1/2 cup skimmed milk
- 30g Parmesan cheese, grated
- Fresh thyme (mine came from the garden)
- 125g (one stick) soft goat’s cheese
- 300g cooked beetroot in natural juices
- Six sheets of filo pastry
- Olive oil (I use the kind that you can spray)
- Take a loose-bottomed quiche tin and grease lightly with olive oil. Place one sheet of filo pastry into the tin and ensure there are no air bubbles. Spray some oil over the sheet and layer with another. Keep going (rotate the sheets so all sides of the tin is completely covered) until all sheets have been used.
- In a bowl mix the creme fraiche, milk, parmesan cheese, thyme leaves and eggs together. Pour into the prepared tin.
- Cube the goats cheese and scatter over the egg mixture.
- Slice the beetroot and arrange on top of the egg and cheese mixture.
- Switch the oven to 180 degrees celsius and place the tin in the cold oven. Bake for 45 minutes until brown and with a slight wiggle when touched.
- Serve warm with a simple rocket salad.