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Quiche with beets and ricotta

An easy recipe to serve many
Prep Time20 mins
Cook Time20 mins
Course: Lunch, Main Course
Cuisine: French, Norwegian
Keyword: pie, pie pastry, Quiche
Servings: 1 Quiche


  • Kettle
  • Cuttingboard
  • Knife
  • Mixing bowl
  • whisk


  • 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