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Roasted beetroot, kale and brie quiche
A seasonal delight of autumn vegetables in a sweet potato case: great for if you are going gluten free, or just for a change.
- 30 minutes prep. time
- 30–40 minutes cooking time
- Serves 6
- Salads & light bites, Pies & savoury treats
Ingredients
For the crust
- 360g sweet potato, grated
- 1 medium egg
- 50g cheddar cheese
- Pinch of chilli flakes
- Pinch of salt
- Pinch of cracked black pepper
- 1 tsp cold-pressed rapeseed oil
For the filling
- 600g beetroot, scrubbed
- 10ml cold-pressed rapeseed oil
- 200g red onion, peeled and cut into chunks
- 100g kale, thinly sliced
- Sprig of fresh rosemary
- 150g brie, cubed
For the custard
- 5 eggs
- 200ml milk
- 50ml double cream
- Pinch of salt
- Pinch of cracked black pepper
- 100g brie, cubed
Method
Recipe tips
Place the brie in the freezer for 20 minutes before use, which helps when cutting it into cubes. And to prevent the case from sticking you can line the tin with baking parchment, which also helps to prevent any leaks.
Step 1
For the crust
Place the grated sweet potato in a sieve and squeeze out as much liquid as you can. Place in a mixing bowl and add the egg, cheese and chilli with a little salt and pepper. Mix well.
Step 2
Brush the base and sides of a loose-bottomed 23cm sandwich tin with the oil. Press the potato mix into the tin, making sure it’s of even thickness and well compressed. Reserve a little of the mix for filling any holes.
Step 3
Place in the oven at 190°C (170°C fan/gas mark 5) and cook for around 15 minutes until the potato is set and slightly crisp around the edges. Check for any holes or cracks and patch them accordingly.
Step 4
For the filling
Place the beetroot on a tray, add a little water and then wrap it up in foil. Place in the oven at 190°C (170°C fan/gas mark 5) and bake for around 1 hour until soft. Then remove from the oven and leave to cool.
Step 5
Rub the skins off the beetroot and cut into small, bitesized pieces, then place in a bowl.
Step 6
Place a pan over a high heat, add the oil, then the onions, and fry until colouring.
Step 7
Place the kale into boiling water for 5 minutes, drain in a colander and leave to dry.
Step 8
Place the beetroot, onions, kale, rosemary and brie in a bowl and mix together gently but well. Pour into the case and shake gently to level.
Step 9
For the custard
Whisk the eggs, milk and cream together. Season well and pour over the mix in the case.
Step 10
Scatter over the remaining brie and place the quiche in the oven for around 35–40 minutes, or until set and golden.
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