For the Roasted Vegetables
1 cup beets, peeled and cut into wedges
2 ½ cups carrots, cut into chunks
¼ cup red wine vinegar
2 Tbsp brown sugar
2 Tbsp olive oil
Salt and pepper to taste
For the Quiche Crust and Filling
1 x 9.5 oz package fresh store-bought
quiche/pie crust (12.5-inch diameter) or homemade crust
1 cup milk (your choice)
4 large eggs
¼ tsp sea salt or to taste
Freshly ground black pepper to taste
1 medium red onion, thinly sliced
1 ¼ cup Feta cheese, cubed or crumbled
Instructions
Preheat to 400ºF and grease your pie dish with a nonstick spray.
Roast the Vegetables:
In a small bowl, mix together the red wine vinegar, sugar and olive oil. Place the beetroot and carrots in a medium roasting pan, pour over the dressing and toss until evenly coated. Season lightly with salt and pepper and spread in a even layer without crowding.
Roast for 35-40 minutes, or until soft, tossing once halfway through. Remove from the oven and set aside.
Prebake the Crust:
Press dough into the pie/quiche form and poke several holes in the crust with a fork. Line the crust with parchment paper, and fill with pie weights or dried beans.
Transfer to the oven and bake for 10 minutes. Remove the weights and parchment paper, and bake for 5 more minutes.
Reduce the oven heat to 350°F.
Layer the Quiche:
Arrange the roasted vegetable mixture in an even layer in the prebaked pie crust and sprinkle evenly with the red onion and the crumbled feta cheese.
In a mixing bowl, whisk together the eggs, milk, salt and pepper until combined, then pour the mixture evenly over the roasted vegetables and cheese.
Transfer to the oven and bake until the crust is golden brown and filling set, about 35-40 minutes.
Serve warm or at room temperature, garnished with micro greens, if desired. CS
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