This post is a part of a series with three different quiche recipes. You can find the recipes for the other two here. Those are two are quiche with caramelized onion and goat cheese, and quiche mushrooms and parmesan cheese.
All of these quiches are made with our pie pastry dough, if you haven’t checked that out you should definitely do. It is a fairly simple recipe and homemade pastry always tastes better than the store-bought version. You can also make these quiches with flaky pastry as well if you prefer that.
What inspired these posts was a local trip to a small local farmers shop called fat og fe. They produce and sell the most beautiful free-range eggs along with different vegetables and other environmentally concius produce and products. Their eggs have yolks with beautiful oranges like hues. The yolks are creamy in texture and the withes create unbelievably puffy meringues. Check out the eggs on our Instagram account.
If your ever in our area we recommend you check it out.
This year we grew beets in our own backyard, and as we harvested these, we found that we actually had used seed with three different colors, one was the classic deep purple, one light pink and yellow. Now beets tend to have a kind of earthy flavor to them. That’s is why we decided to pre-boil them, let them cool and then coat them with a bit of fresh lemon juice. This small element of acidity goes well with the ricotta cheese.
Quiche with beets and ricotta
- Mixing bowl
- 1 pie pastry (blinde baked)
- 5 Eggs
- 200 gr ricotta cheese
- 4 medium beets
- 1 tsp salt
- 1 tsp pepper
- 0.5 lemon (juice only)
- Turn on the oven to 200 degrees Celcius
- Mix eggs ricotta and salt and pepper in a mixing bowl
- Peel the beets and slice of the ends
- Divide the beets in two
- Pre-boil the beets for 3 minutes
- Drain the beets and let them steam off
- Add the lemon juice to the kettle and turn them around to coat them well
- Add the beets to the blind-baked pastry
- Pour over the egg and ricotta mix
- Bake in the oven for 20 minutes