Taken from Three Sisters Bake by Gillian, Nichola and Linsey Reith (£20; Hardie Grant)
Ingredients
- For the pastry:
- 250g plain flour
- pinch of salt
- 150g unsalted butter, cubed
- 1 large egg beaten
- For the filling:
- 40g rocket leaves
- 15 tsp beetroot and walnut pâté
- 8 large eggs
- 400ml double cream
- pinch of salt
- pinch of freshly ground black pepper
Method
For the pastry, place the flour, salt and butter in a food processor and whizz briefly until the mixture resembles coarse breadcrumbs. Add the egg and pulse until the mixture just comes together.
Tip the d0ough out onto a lightly floured clean surface and knead briefly. Shape the dough into a ball, flatten slightly, then wrap in cling film and chill in the fridge for 30 minutes. The pastry can keep like this for up to three days.
When you are ready to make the quiche preheat the oven to 180C, 350F, gas 4. Remove the pastry from the fridge and let it warm up a little (for around 20 minutes). Roll out the pastry on a lightly floured surface. It should be no thicker than 3mm and around 30cm in diameter. Line the flat tin. Cover with greaseproof paper and fill with baking beans. ‘Blind’ bake the pastry case for 20-25 minutes, until golden brown. Remove from the oven and lift out the paper and beans.
Sprinkle the pastry case with rocket. Dot evenly spaced teaspoons of the beetroot and walnut pâté on top.
Beat the eggs and cream together in a bowl, season and gently pour over the rocket and beetroot filling.
Carefully transfer the filled quiche to the oven and cook for 25 minutes until the centre is no longer wobbly and set.
Allow to cool a little before removing from the tin to serve.
Top Tip for making Beetroot Quiche
For an alternative filling try 75g spinach, toasted pine nuts and 12 slices of brie instead of the rocket, beetroot and walnut pâté.
