Roasted Beet, Baby Kale and Brie Quiche

Roasted Beet, Baby Kale and Brie Quiche

Half Baked Harvest
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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Roasted Beet, Baby Kale and Brie Quiche

  • prep time: 15 MINUTES
  • cook time: 1 HOUR 30 MINUTES
  • total time: 1 HOUR 45 MINUTES

yields: 6 AS A SIDE 4 AS A MAIN
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Ingredients

    • Crust
    • 2 cups all-purpose flour (use a gluten free blend if needed)
    • 1 teaspoon salt
    • 8 tablespoons (1 stick) unsalted cold butter, diced
    • 1 egg, beaten
    • 1/4 cup cold buttermilk or water
    • 1/4 cup sesame seeds, toasted
    • Quiche
    • 2-3 medium to small red beets
    • 1 sweet onion, quartered
    • 2 tablespoons olive oil
    • 1/4 cup balsamic vinegar
    • salt + pepper, to taste
    • 3 cups baby kale
    • 3 whole eggs
    • 1/2 cup plain greek yogurt
    • 1/2 cup heavy cream
    • 2 tablespoons fresh parsley
    • 1 tablespoon fresh dill
    • 1/2 teaspoon crushed red pepper flakes
    • 6 ounces brie, cubed
    • 4 ounces fontina cheese or white cheddar cheese
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Instructions

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.

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.

Preheat the oven to 375 degrees F.

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.

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.

Reduce the oven temp to 350 degrees F.

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.

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.

Let the quiche sit 5 minutes for before cutting and then EAT!

*This is a great dish to prepare ahead of time too. You can assemble everything a day or two in advance, place on a cookie sheet with sides, cover and store in the fridge. To bake, remove from the fridge and let the quiche sit at room temperature while the oven preheats. Then bake when ready. You can also pre-bake the quiche and then just warm it up before serving. I personally like to prep my quiche in advance though. Then I just bake before serving. I think the flavors are freshest this way!

Roasted Beet, Baby Kale and Brie Quiche | halfbakedharvest.com @hbharvest