Roasted Beet Spinach And Goat Cheese Quiche Recipes

ROASTED BEET, SPINACH, AND GOAT CHEESE QUICHE

Steps:

• Gently grease quiche pan and sprinkle with 1 tbsp toasted sesame seeds.
• In a food processor, add flour, salt, and cold butter. Pulse until crumbly. Add water and pulse until dough forms. Add 1 tbsp toasted sesame seeds and pulse 2-3 times, until combined.
• Remove pastry and form into a ball. Using a rolling pin, roll out pastry on a lightly floured surface. Line prepared quiche pan with the pastry and set aside.
• Preheat oven to 375°F.
• Add beets and onions to a baking sheet in a single layer. Drizzle with olive oil, balsamic vinegar. Season with salt and pepper.
• Roast 30 minutes. Remove from oven and add baby spinach to baking sheet. Roast an additional 5 minutes.
• Remove from oven and set aside.
• Reduce oven temperature to 350°F.
• In a mixing bowl, whisk eggs, yogurt, milk, rosemary, salt, and pepper.
• Add roasted beets, onions, and spinach to quiche crust. Sprinkle in crumbled goat cheese. Pour egg mixture into the quiche crust.
• Bake 50 minutes.
• Sprinkle grated parmesan over quiche and bake another 5 minutes.
• Remove from oven and let sit 10 minutes before slicing.

ROASTED BEET, SPINACH & GOAT CHEESE MIX

Steps:

• Preheat oven to 400 degrees.
• Cut off beet stems and place beets in baking dish with water then season with the salt and pepper.
• Cover with foil and bake for about 45 minutes to 1 hour, then cool in pan.
• Peel beets and cut into halves or quarters, depending on size.
• In large skillet, heat oil and saute garlic for 1 minute.
• Add spinach and toss until the spinach wilts, then add beets and balsamic vinegar and mix, cooking until the beets are warm.
• Season with salt and pepper.
• Remove from heat and sprinkle with goat cheese and torn basil leaves.
• This can be served warm as a side dish or at room temperature.

GOAT CHEESE AND SPINACH QUICHE

Steps:

• MAKE THE PASTRY: In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
• Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
• MAKE THE FILLING: Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
• In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.