Roasted Beetroot and Emmental Quiche Recipe
Prep Time:
15 minutes
Cook Time:
1 hour, 25 minutes
Servings:
6 Slices
Ingredients
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons cold, unsalted butter
  • 3 tablespoons ice water
  • 3 small beets, peeled and sliced into ¼ inch pieces
  • ½ large fennel bulb, sliced into ¼ inch pieces
  • ½ tablespoon olive oil
  • 1 pinch salt
  • 3 large eggs
  • 1 cup whole milk
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup diced Emmental
  • 3 tablespoons chopped chives
Directions
  1. To make the pie crust, first place the flour and salt in a large mixing bowl and whisk to combine.
  2. Cut the cold butter into ½-inch-square pieces and add them to the bowl. Make sure the butter has come straight from the refrigerator.
  3. Use a fork or pastry cutter to start pressing the butter into the flour.
  4. Continue until all the butter is coated in flour and the mixture is crumbly with very small pieces of butter still intact. Work quickly to avoid the butter melting too much.
  5. Add 2 tablespoons of ice water and mix with a spatula until the dough starts to stick together. Add more ice water 1 tablespoon at a time only if it's too dry. Don't add too much or it will get tough. It's ready when the dough sticks together when pinched.
  6. Quickly gather and shape the dough into a flattened ball with your hands, without kneading it.
  7. Transfer the dough ball to a lightly floured work surface and roll it into a 13-inch circle. Flip and lightly dust with flour if it sticks. If the dough sat out too long and is too soft or sticky to roll, refrigerate it until firm.
  8. Center the dough over a 9-inch pie pan, pressing it lightly onto the bottom and sides of the pan. Cut off any excess dough hanging over the edge. Refrigerate for at least 30 minutes until ready to use.
  9. For the roasted vegetables, first preheat the oven to 400 F.
  10. Place the beets and fennel in a large mixing bowl, add olive oil and salt, and toss to coat the vegetables evenly.
  11. Spread the vegetables in a single layer on a large baking sheet.
  12. Roast for 30-40 minutes until tender, flipping the vegetables halfway through the cooking time. Remove from the oven and set aside.
  13. Lower the oven to 350 F.
  14. Place the eggs, milk, garlic, salt, and pepper in a large mixing bowl and whisk to combine.
  15. Stir in the Emmental and chives as well as the optional Parmesan, if using.
  16. Remove the pie pan from the refrigerator, arrange the roasted vegetables at the bottom, and pour the egg mixture on top.
  17. Place the pan in the oven with a baking sheet below in case of spillage and bake for 55-65 minutes until the center is set and the top is lightly browned.
  18. Let the quiche cool for at least 15-20 minutes before serving.