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Beet and Feta Cheese Quiche
Beet and Feta Cheese Quiche
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Beet and Feta Cheese Quiche

Preparation
30 MIN
Cooking
1 H
Chilling
30 MIN
Servings
8
Freezes
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Ingredients

Crust

Filling

Preparation

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. Wrap the beets individually in foil. Bake for 1 hour 15 minutes or until tender. Let cool. Peel and cut into slices ¼ inch (½ cm) thick. Set aside.

Crust

  1. In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time, until the butter is the size of peas. Add the water. Pulse again until the dough just begins to form. Add more water as needed. Remove the dough from the food processor and form into a disc with your hands.
  2. On a floured work surface, roll out the dough. Line a 10-inch (25 cm) quiche plate with a removable bottom with the dough. Refrigerate for 30 minutes.
  3. Place the rack in the lowest position of the oven.
  4. In a bowl, combine 1 cup (100 g) of the feta with the cream, eggs and chives. Season with salt and pepper. Pour into the crust. Top with the beets in a rosette pattern, alternating the colours. Sprinkle with the remaining cheese.
  5. Bake for 45 minutes. Let stand for about 10 minutes before serving.
  6. Delicious served hot or warm.

Comment

  1. I bought pre-cooked beets and made the dough ball the day before (actually you can freeze it too, and defrost the night before, then let it warm up on the counter 30 mins to roll it out) , which cut down the total time on the day of. You don't need to add salt, the feta is salty enough! It was very good, but the beets, being cut so big, had to be eaten separate from the cheese mix, so I'd make smaller pieces or cubes next time!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.