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Jewish holiday

Beetroot-and-quinoa crunch burgers

20 minutes

Beans recipes

Moroccan chickpea flour tart (Kalinti)

45 minutes

Pasta recipes

Home-made pasta with green olives, kale and chilli

25 minutes

Muffin recipes

Salt-baked potatoes with harissa butter

1 1⁄2 hours

Afternoon tea

Broccoli quiche with roast beetroot and goat’s cheese

70 minutes

Broccoli quiche with roast beetroot and goat’s cheese

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 70 minutes

Ingredients

for the roast beetroot:

750 g beetroot, halved
1/4 cup sherry vinegar
2 T brown sugar
2 T olive oil
sea salt and freshly ground black pepper, to taste

for the base:

300 g broccoli florets, very finely chopped (or use Woolworths cauli rice)
75 g almond flour
50 g Parmesan, grated
3 free-range eggs
sea salt and freshly ground black pepper, to taste

for the filling:

2 T olive oil
1 onion, finely chopped
1 cup cream
6 free-range eggs
30 g Pecorino, grated
200 g ricotta
100 g goat’s cheese

Method

1. Preheat the oven to 180°C and grease a 25 cm quiche dish.
2. To make the beetroot, place all the ingredients in an ovenproof dish, toss and cover with foil. Roast for 45 minutes, or until soft.
3. To make the base, combine all the ingredients. Gently press into the quiche dish, then bake for 20 minutes.
4. Meanwhile, make the filling. Heat the olive oil in a pan, add the onion and fry until translucent. Combine the remaining ingredients in a bowl. Place the onions on the broccoli base, top with the filling mixture and bake for 25 minutes.
5. To serve, thinly slice the roast beetroot and place on top of the quiche.

Find more quiche recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom

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Broccoli quiche with roast beetroot and goat’s cheese

Broccoli quiche with roast beetroot and goat’s cheese

Ingredients

Method