Next Post
Caramelized Pineapple, Ham and Cheese Turnovers.
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.
Servings: 6 Servings
Calories Per Serving: 745 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
*This is a great dish to prepare ahead of time too. You can assemble everything a day or two in advance, place on a cookie sheet with sides, cover and store in the fridge. To bake, remove from the fridge and let the quiche sit at room temperature while the oven preheats. Then bake when ready. You can also pre-bake the quiche and then just warm it up before serving. I personally like to prep my quiche in advance though. Then I just bake before serving. I think the flavors are freshest this way!
I’d say that’s one festive (+ extra cheesy) quiche… I swear, it tastes even better than it looks. <–TRUTH.
I have to admit, I have never been a big fan of quiche, something about baking egg…until today.
THIS. LOOKS. AMAZING. Plus beets! and brie! Two of my most favourite things. And sesame seeds in the crust, be still my heart!
I am with you in the January Blah camp. On one hand, I am looking forward to a new year (my sister and I are planning our first ever trip to New York City in May to watch a ridiculous number of theatre productions and eat as much amazing food as humanly possible), but I have to start the year off with at least a month-long elimination diet to attempt to get a fatigue problem in check. On one hand, I still get to eat some yummy things (eggs, good quality meats, salads), but giving up my beloved cheese and beans and wraps and craft beer is definitely going to be a bit sad after the holidays (one of the main reasons I am planning on cooking up a storm starting tomorrow until January 4). I wouldn’t mind some snow, but that is only because we didn’t get a lot last year, and I was given brand new snowshoes last Christmas that I have hardly been able to use. Let me tell you, if you have never snowshoe’d before, you should give it a try if you have the opportunity. Loads of fun!
[How on earth do I get a photo next to my replies? I mean, I love looking like the outline of Baymax and all (Hello, I am your personal healthcare companion!), but being anonymous is so out these days.] 😉
Really lovely recipe and beautiful photos.
Considering beets are my latest obsession, I want to stick a huge slice of this beautiful quiche in my mouth.
Ok, I’m glad someone said it because I was kind of afraid to! The thought of Jan makes my heart sink. 🙁 All this holiday good cheer is kind of gone then isn’t it?
I had the same thing with pumpkin the way you did with beet. Its wonderful to discover new foods that we fall in love. Beautiful beautiful quiche Tieghan. I’m not into quiches because of all the eggs. For some I don’t like eggs in savory dishes (go figure???) but I would totally dive into this one. Pinned!
#beetsforpresident seriously!! I am so happy you love beets! This is so creative!
I’m also obsessed with beets. I’m super happy to see them making an appearance with brie and kale (two other obsessions of mine). I love the idea of putting sesame seeds in your quiche crust, makes it extra nutty!
I love this recipe!! Making this for a family member who loves beets. I’m going with the fontina in it!!
Ok, so I have not gotten on the beet train yet. I don’t mind them, I just don’t tend to grab them and use them. Much. At all. But they are so beautiful!!!! It’s possible it’s just your photography. But seriously, their color? Amazing. Adding them to my list.
Frankly I think you should forget about eating it and just frame it — Yes! I think it’s that beautiful. I love being creative when I cook or bake and this is so gorgeous and the flavors? Oh my!! They are a wonderful combination. Thank you for the inspiration.
hehe! Thank you so much!! So happy you are inspired!
Oh hey beautiful photos again! It’s just me, drooling over you once again! It’s crazy, but beats will surprise you at times and be the perfect fit in a meal! This looks Amazing.
Yummy !!!! Roasted beet, baby kale and brie is calling 🙂 This can only be DIVINE !!!!
Thanks Tieghan.
Well, I’M really happy you tried beets because this is just another one of your gorgeous and drool-worthy creations with them! This quiche looks perfect Tieghan, and as always, I just love your photos!!!
I’m a sucker for quiche, any ole kind of quiche, and this one I bet is right up my alley. Love the colours in it, the cheeriness of it!! Amazing how you can have happy on a plate!
http://bloglairdutemps.blogspot.pt/
This looks SO good! I’ve been obsessing over beets lately too.. They go lovely with goatcheese but I’ll have to try this with brie!
i loved your spinach/prosciutto quiche, and that had the same sesame crust! it was so flakey, and i loved the nuttiness the sesame added. can’t wait to try that crust with another filling; hopefully this will end up on my table sometime this season!