May Magazines 2018 89134 - Page 23

Roasted Beet, Baby Kale and Brie Quiche Serves 4-6 CRUST 2 cups all­purpose flour 1 tsp. salt 8 Tbsp. unsalted cold butter, diced 4 eggs, beaten 1/4 cup cold buttermilk or water 1/4 cup sesame seeds, toasted FILLING 2­3 medium red beets, sliced into 1/4­inch slices 1 sweet onion, quartered 2 Tbsp. olive oil 1/4 cup balsamic vinegar Salt & pepper to taste 3 cups baby kale 1/2 cup plain Greek yogurt 1/2 cup heavy cream 2 Tbsp. fresh parsley 1 Tbsp. fresh dill 1/2 tsp. crushed red pepper flakes 6 oz. brie cubed 4 oz. fontina cheese or white cheddar cheese Grease a 9 or 10­inch tart pan with cooking spray and sprinkle the bottom and sides with 2 Tbsp. sesame seeds. Whisk together flour, remaining sesame seeds and salt in a medium size bowl. Work the butter into the flour mixture with hands or a pastry cutter until combined. Whisk together one of the eggs and buttermilk. Create a well in the flour mixture and add buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, gently knead the dough into a round, flat disk and then roll into a 15­inch circle. Press the dough into the bottom of the pre­ pared pan and up the sides. Cover and refrigerate for 30 minutes. Preheat the oven to 375°F. Toss together the beets, onion, olive oil, balsamic vinegar and a good pinch of salt & pepper on a large cookie sheet or roasting pan with sides. Roast for 25­30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and roast until the kale has wilted. Cool and then chop the onion into thin slices. Reduce the oven temp to 350°F. Whisk remaining eggs, Greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt & pepper in a bowl until combined. Stir in the brie and half of the shredded fontina cheese. Place veggies in tart pan over crust. Pour the egg mixture over the veggies. Top with the remaining fontina cheese. Place onto a cookie sheet and bake for 50­60 minutes or until the quiche is set. Let sit 10 minutes before cutting. Tip: For deep dish quiche, double filling ingredients. Recipe from Half Baked Harvest