Roasted Beet, Baby Kale and Brie Quiche.
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.
- 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
- 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
- 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!
I’d say that’s one festive (+ extra cheesy) quiche… I swear, it tastes even better than it looks. <–TRUTH.