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