Sunday, 23 October 2016

Love Beetroot Hearts Quiche with Feta and Chives

I  harvested some beetroot from my garden a few weeks back and made a few recipes with it such as Beetroot Gratin, Beetroot Horseradish Pasta Salad, Beetroot, Beetroot Chutney,  Soy 'Lamb' Curry, and Beetroot Chocolate Cake.   
And this gorgeous Beetroot Heart Shaped Quiche with Feta and chives.
I made this Love Beetoot Heart Quiche totally from scratch.  From peeling and cooking the beetroot to cutting them into dainty hearts, to making the shortcrust pasty which is dyed with beetroot powder, but you would not know it as once it was baked, it lost that magnificent colour.  


Even though the beetroot hearts drowned in the eggy creamy mixture, it was a lovely quiche.  I just wish I had taken a photograph of it sliced to show you the mosaic effect on the inside, but I didn't.

Oh another reason I made the beetroot heart shaped, it also our wedding anniversary today, we don't really do anything celebratory - but we do acknowledge it, hence these hearts for my husband who loves beetroot.  Its also a bit of a sad time, as 6 years ago around this time D's father passed away and the last few years, we have often missed being together for our wedding anniversary as D understandably tends to visit his mother around this time, but today we are together as we often are and just enjoying being in others company.  
 I am sharing this  with Casa Costello for Bake of the WeekSimple and In Season hosted by  Feeding Boys;   Meat Free Mondays 
Beetroot Heart with Feta and Chives Baked in a Beetroot Pastry Quiche
Serves 8
For the Beetroot pastry to line a 8 or 10 inch round fluted tin with removable base
160g plain flour
Optional 1 teaspoon beetroot powder
Pinch of salt
75g cold butter
2 - 3 tablespoons cold water, you may not need all of it
Method
Sift the flour and salt into a bowl, then gently tip this into a food processor with the butter and blitz to get fine crumbs.  Now tip back into the bowl and gently mix in the water until well amalgamated.  (Please note you may not need all of the third tablespoon of cold water)  Knead the dough gently, then wrap it with.  Put into fridge to firm up for 30 minutes.
After 30 minutes, roll out the chilled pastry to line a 10 inch pastry fluted tin.  Prick the base with a fork, then chill again for another 30 minutes.
After 30 minutes, line the pastry case with foil/baking parchment paper and dried beans and bake 'blind' the pastry for 10 - 15 minutes at 180oc.  
Remove the foil/baking parchment paper and dried beans and return the pastry case to the oven for a further 10 minutes or so, or until it begins to turn golden.  
Remove from the oven to cool down.
For the filling
2 medium cooked beetroots, sliced thinly (into heart shapes if you want)
Small handful of minced chives
250ml - 300ml double cream
3 eggs
100g feta cheese, cubed
Salt and pepper to taste
Method 
In a bowl, pour the double cream, then whisk in the eggs and season to taste. 
Pour over the blind baked pastry that has been layered with the sliced beetroot.
Then evenly scatter over the feta cheese and chives.
Bake gas mark 4/180oc for 30 - 35 minutes or until golden. 
Allow to cool, before serving. 

10 comments:

  1. Definitely think the heart-shaping was worth it! Fab

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  2. What a beautiful quiche - a lovely gesture for your anniversary - congratulations - though also commiserations at sharing your wedding anniversary with a death of a close family member - am sure it is lovely for both of you to be together on the day but am equally sure you are both looking out for D's mother still.

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    1. Thanks Johanna, x and for your warmest of wishes. Its D's Birthday tomorrow and I am throwing him a surprise birthday party with only a handful of people, then on Friday he will head to his Mums.

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  3. What a gorgeous looking quiche. I think the pastry in particular looks excellent.

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    1. Thank you, yes people do often forget about the pastry

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  4. I love beetroot and finding new beetroot recipes. This quiche sounds delicious x #bakeoftheweek

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  5. This is absolutely gorgeous! I love the heart shaped beetroot slices and the flavours you've put together here sound sublime. Love home made quiche SO much! Thanks for joining up again with Simple and in Season this month :-)

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    1. Thank you Katie. It was worth the heart shapes for my wedding annisary, as I don't often make such an effort

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