Roasted beetroot, kale and brie quiche

A seasonal delight of autumn vegetables in a sweet potato case, great if you are going gluten-free or just for a change.

Main courses
National Trust beetroot, kale and brie quiche
  • Preparation time 30 minutes (prep. time)
  • Cooking time 30-40 minutes (cooking time)
  • Serves 6

Ingredients

For the crust

  • 360gsweet potato, grated
  • 1 medium egg
  • 50g cheddar cheese
  • pinchchilli flakes
  • pinch salt
  • pinch 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 fresh rosemary
  • 150g brie, cubed

 

For the custard

  • 5 eggs
  • 200ml milk
  • 50ml double cream
  • pinch salt
  • pinch cracked black pepper
  • 100g brie, cubed

Method

  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.
  2. Brush the base and sides of a loose-bottomed sandwich tin (23cm) 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.
  3. Place in the oven at 170C fan (190 conv) 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.
  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 170C fan (190 conv) gas mark 5, and bake for around 1 hour until soft. Then remove from the oven and leave to cool.
  5. Rub the skins off the beetroot and cut into small, bitesized pieces, then place in a bowl.
  6. Place a pan over a high heat, add the oil then the onions and fry until colouring.
  7. Place the kale into boiling water for 5 minutes, drain in a colander and leave to dry.
  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.
  9. For the custard: whisk the eggs, milk and cream together, season well and pour over the mix in the case.
  10. Scatter over the remaining brie and place the quiche in the oven for around 35-40 minutes or until set and golden.