This post may contain affiliate links, please see our privacy policy for details.
And my new obsession with beets continues.
Who knew that once I tried beets I would feel the need to make a new beet recipe once a week. I mean, for the longest time when I thought of beets I thought “eew”! Looking back, I really don’t understand why I would ever think that. Probably because I’d never tried them.
They are so pretty too, and you all know how much I love pretty food, boy was I missing out!. I dunno, but I’m so happy to have discovered beets and all their deliciousness. I may be late to the game, but I am surely making up for it now. I’m even thinking up all these crazy super healthy recipes for January and obviously beets are so on my ingredient list.
Ok, does the thought of January totally just make some of you sad? It makes me so sad. January is back to serious, serious work and no fun. OKay, well I am sure there will be some fun, but you know… it’s just not December. But then January can be nice because it feels fresh, new and clean. Doesn’t mean I’m ready for it though.
Double also, I tend to not be as happy about the snow in January. And guys, it’s snowing outside right now and well, I am loving it. Where’s frosty at?
Anyway, I want to tell you all about this Roasted Beet, Baby Kale and Brie Quiche.
I know I told you guys all about my Christmas Quiche memories last year, but since I am a creature of habit, I have to give you all a little background info. I always think of quiche around Christmas time. To me, it just feels like the ultimate holiday side dish. My grandma would make it every Christmas Eve for my mom’s Christmas Eve dinner. She’d also bring some retro fruit dish too. To be completely honest, I don’t remember eating any of these dishes. I was a kid and I went straight for the rolls, cheesy potatoes and steak… and then right on to dessert. I basically just wanted to get through the night so Santa could come, you know?
My mom however, loved my Mimi’s Quiche. She used to say how she missed it at our Christmas Eve dinner once we moved out to Colorado. Since I started cooking, I have always made an attempt to make a quiche on Christmas Eve. I make a different recipe every year – hey, quiche is quiche, its eggs and cheese and a buttery flaky crust. If you have those three elements I feel like you’ll always make a good quiche. Although to be perfectly honest, I don’t think my mom was that into this quiche. I swear she is becoming a pickier eater by the day.
Beets are not her thing. Pasta dishes, grilled cheese (can’t blame her there), any kind of bread, filet minion? Yes – so her thing! Beets, NO.
Don’t worry though, if you aren’t into beets you’ll still love this. I mean, did I mention the brie? I don’t think I did. There is BRIE in the this quiche. Yes, yes, YES. Mom does love brie!
So I’ve talked it over a bit with my cousins and we all agree, this quiche will be making an appearance on our holiday table. Sorry mom, maybe I’ll make that retro fruit thing for you.
OKAY. Lets actually talk a little about this recipe though. I made the crust VERY simple. Butter, flour, an egg and water. I also like to add toasted sesame seeds to all my quiche crust. My grandma’s quiche crust was made out of sesame crackers and I just love that idea. Sadly I have a super hard time actually finding sesame crackers around here, so I just added some toasted sesame seeds to my dough… still does the trick.
As for the filling, that’s pretty simple too. The beets get roasted with a little olive oil, balsamic vinegar, salt + pepper, plus some flavorings, baby kale and a whole lot of cheese. I used a combo of brie, fontina and sharp white cheddar…obviously though, the brie is what rules, duh.
Then just bake, slice and eat! This is a great dish to prepare ahead of time too. You can assemble everything a day or two in advance and then bake when ready. You can also pre-bake the quiche and then just warm it up before serving. I personally like to prep the quiche in advance and then just bake it before serving. I think the flavors are freshest this way!
OH, and I don’t think anyone will mind if you go a little heavy on the brie. Just sayin.
Roasted Beet, Baby Kale and Brie Quiche.
Ingredients
Crust
- 2 cups all-purpose flour, use a gluten free blend if needed
- 1 teaspoon salt
- 8 tablespoons unsalted cold butter, diced
- 1 egg, beaten
- 1/4 cup cold buttermilk or water
- 1/4 cup sesame seeds, toasted
Quiche
- 2-3 medium to small red beets, sliced into 1/4 inch slices
- 1 sweet onion, quartered
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- salt + pepper, to taste
- 3 cups baby kale
- 3 whole eggs
- 1/2 cup plain greek yogurt
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 1/2 teaspoon crushed red pepper flakes
- 6 ounces brie, cubed
- 4 ounces fontina cheese or white cheddar cheese
Instructions
- To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture. Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.
- Grease a 9 or 10 inch tart pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F.
- Next, add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.
- Roast for 25-30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has wilted. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.
- Reduce the oven temp to 350 degrees F.
- While the veggies roast, whisk the 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.
- Add the roasted veggies to bottom of you tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese. Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and no longer jiggly in the center.
- Let the quiche sit 5 minutes for before cutting and then EAT!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I’d say that’s one festive (+ extra cheesy) quiche… I swear, it tastes even better than it looks. <–TRUTH.
Can this be made beforehand and put in the freezer?
Hey there,
You bet, that will work nicely for you! I hope you love this recipe!
We had family visiting and I made this for breakfast – it was amazing!!! Everyone loved it 😇
Hey there,
Fantastic! I appreciate you making this recipe and your feedback, so glad it turned out well!
Have a great Sunday!
Do you peel the beets before roasting? Thanks 😊
Hey Karen,
Yes, you can go ahead and peel the beets for this recipe. Please let me know if you have any other questions! xT
For prepping the day before method, do you layer everything in the shell and refrigerate it fully assembled? So when ready to bake you just pop it in the oven? Thank you!
Hi Ann,
You bet! Let me know if you give this recipe a try, I hope you love it! xx
I made this recipe for thanksgiving last year and it was wonderful, but it had a soggy bottom crust- how would you reccommend blind baking the crust to get a crisper bottom?
Hey Rachel,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) Sorry, I worry if you bake the crust first that it would burn during the actual baking of the recipe. ?xx
Hi, I followed the instructions to the letter, how did you get your beets on top? Did you pour egg mixture in first then assemble veggies on top? I haven’t tasted mine yet
( bringing for weekend trip) . Mine looks nice but for Christmas I’d like the red and green to show up.
Can’t wait to taste it, I know it will be as good as it smells!
Thanks,
Cindy
Hi there! Yes, I assembled the veggies after pouring in the egg so that the colors would shine through more 🙂 xTieghan
I made this and enjoyed it with my mom. We both loved it! It was pretty easy to make and the flavors were original and paired perfectly. I could see this being a holiday morning meal! Thanks for the recipe!
Hey Jenn,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Hi! Can you use a pre-made pie crust? And if so, do you need to pre-bake it? Or is that not necessary? Thank you!
Hey there,
Sure you can use a premed crust and no need to pre-bake. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I had the last of my CSA which included beets and brussel sprouts and used this recipe. Holy smokes- good.
Amazing! Thank you Ruby! xTieghan
Is there a printer friendly version of this recipe? I can’t seem to locate it.
Hi Liz! There is a print button right next to the recipe! Is it not working for you? xTieghan
Hi there,
Have you tried tried freezing it?
I was hoping to prepare it few days ahead and the freeze it so I can travel with it and reheat it.
Thank you for your advice.
HI! I have not frozen this before, but I would imagine it would work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
this is our new favorite quiche. I love the sesame seeds on the crust too! the flavor of the vegetables is fantastic! I used sharp Cheddar instead of Fontina because that’s what i had, and it was great
Thank you Jadie! xTieghan
Do you rest your dough in the fridge before you bake with it?
HI! I do not rest the dough in the fridge first. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hi!
I love love love this recipe and will 1000% be making it again! My crust came out a bit floury tasting though, and seemed a little under-cooked despite being in for 65 minutes or so. Maybe I had it too thick? Any tips for next time?
Hey Claire! What size tart pan did you use? Sounds like the crust was just a little too thick for your liking. Maybe use 1/4 cup less of the crust next time? Also, you could try blind baking the crust to give it a head start on cooking before you add the beets. That would probably help too! Oh and make sure you are really packing it in tight before you bake it. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
I wish you’d put your recipe at the top and million photos underneath.
Hi! There is a “skip to recipe” button at the top for you. Thank you and I hope you love this recipe!