Ingredients

Method

• 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

Ingredients

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