halfbakedharvest4.2
Roasted Beet, Baby Kale and Brie Quiche.
If you aren't into beets you'll still love this. I mean, did I mention the brie? I don't think I did. There is BRIE in the this quiche.
👥 6 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture. Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.
salt1 teaspoonunsalted cold butter (diced)8 tablespoonssalt + pepper (to taste)egg (beaten)1whole eggs3
2
Grease a 9 or 10 inch tart pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for ⏱️ 30 minutes.
3
Preheat the oven to 375 degrees F.
4
Next, add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.
olive oil2 tablespoonssalt1 teaspoonsalt + pepper (to taste)
5
Roast for ⏱️ 25-30 minutes or until the beets are tender and lightly charred. During the last ⏱️ 5 minutes, toss in the baby kale and continue to roast until the kale has wilted. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.
baby kale3 cups
6
Reduce the oven temp to 350 degrees F.
7
While the veggies roast, whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined. Stir in the brie and half of the shredded fontina cheese.
egg (beaten)1whole eggs3fresh parsley2 tablespoonsfresh dill1 tablespoonsalt1 teaspoonsalt + pepper (to taste)brie (cubed)6 ounces
8
Add the roasted veggies to bottom of you tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese. Place the tart pan on a cookie sheet and bake on the middle rack in the oven for ⏱️ 50-60 minutes or until the quiche is set and no longer jiggly in the center.
egg (beaten)1whole eggs3
9
Let the quiche sit ⏱️ 5 minutes for before cutting and then EAT!
Nutrition Facts
calories
745 kcal
fat Content
48 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
533 mg
protein Content
24 g
cholesterol Content
225 mg
carbohydrate Content
46 g
saturated Fat Content
25 g
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