Steamed Beetroot spinach- Feta Quiche

 
Steamed Beetroot spinach- Feta Quiche (makes 8 slices) Ingredients for crust:
  • 1 ½ cup flour(maida)
  • 60 gm chilled butter
  • pinch of salt
  • 1 egg
  • 3-4 table spoons chilled water
Method:
  • Mix flour and salt together. Add butter and rub it well with the flour for 2-3 minutes. Add egg to the flour and knead with a light hand. Add water as required and form a dough. Wrap it in a cling foil and refrigerate for 30 minutes. 
  • Take the dough out from the refrigerator and knead a bit. Make a smooth ball. Dust the flour on a clean surface and start rolling the dough. Arrange it in a removable bottom tart tin and pork it with fork. Pre-heat the oven at 180 Degrees Celsius. Bake it for 10 minutes. 
Ingredients for filling:
  • 1 cup steamed beetroot
  • 1 cup chopped spinach
  • 1 sliced onion
  • 2 table spoons chopped garlic
  • 3 eggs
  • ½ cup milk
  • ¼ cup fresh cream
  • ½ cup crumbled Feta cheese
  • 1 tea spoon fresh thyme
  • 1 tea spoon black pepper
  • 1 table spoon olive oil
  • salt to taste
Method:
  • In a pan add olive oil, sliced onions and garlic. Sauté till it turns little brown. Add chopped spinach and steamed beetroot. Cook on a high flame for a minute. Add salt, black pepper and thyme. Sauté and keep it aside.
  • In a bowl add milk, fresh cream and 3 eggs. Whisk well it eggs and milk combine with each other. Add salt, black pepper and the beetroot mixture and crumbled feta cheese. Whisk it well.
  • Take the tart tin which is baked for 15 minutes. Add the beetroot cream mixture to it. Bake it at 180 degrees Celsius for 20-25 minutes.  Slice it and serve it hot with mustard sauce or Sriracha.
 
Ingredients & methods of Steamed Beetroot spinach- Feta Quiche

    Ingredients for crust:

    • 1 ½ cup flour(maida)
    • 60 gm chilled butter
    • pinch of salt
    • 1 egg
    • 3-4 table spoons chilled water

     

    Method:

    In a pan add olive oil, sliced onions and garlic. Sauté till it turns little brown. Add chopped spinach and steamed beetroot. Cook on a high flame for a minute. Add salt, black pepper and thyme. Sauté and keep it aside.
    In a bowl add milk, fresh cream and 3 eggs. Whisk well it eggs and milk combine with each other. Add salt, black pepper and the beetroot mixture and crumbled feta cheese. Whisk it well.
    Take the tart tin which is baked for 15 minutes. Add the beetroot cream mixture to it. Bake it at 180 degrees Celsius for 20-25 minutes.  Slice it and serve it hot with mustard sauce or Sriracha.
    Ingredients for filling:

    • 1 cup steamed beetroot

    • 1 cup chopped spinach

    • 1 sliced onion

    • 2 table spoons chopped garlic

    • 3 eggs

    • ½ cup milk

    • ¼ cup fresh cream

    • ½ cup crumbled Feta cheese

    • 1 tea spoon fresh thyme

    • 1 tea spoon black pepper

    • 1 table spoon olive oil

    • salt to taste


     

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