Quiche with beets and ricotta
An easy recipe to serve many
Servings: 1 Quiche
Equipment
- Kettle
- Cuttingboard
- Knife
- Mixing bowl
- whisk
Ingredients
- 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
Instructions
- 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