Beetroot and Caramelised Onion Mini Quiches

Crispy crumb pastry and sweet beetroot and caramelised onions are a perfect blend of flavours, textures and colour

📝 Ingredients

• 125 g cake flour
• 65 g butter
• 1/2 tsp salt
• 30 g crème fraiche
• Iced water
• 1 egg beaten for egg wash (optional)
• 1 egg
• 65 g feta cheese
• 70 g crème fraiche
• 2 tbls milk
• 1 tsp origanum
• 4 cooked baby beetroot sliced in 2mm thickness
• 4 tbls caramelised onions
• 4 handfuls baby spinach
• 4 tbls pecans toasted and chopped
• 4 pickling cucumbers
• 4 tbls Olive oil
• 4 tsp balsamic glaze

👨‍🍳 Instructions

1. 1Add the flour and butter to a food processor and blitz to blend into breadcrumbs
2. 2Add the salt and crème fraîche and blitz again
3. 3Drizzle in ICE water by the tablespoonful until the pastry comes together to form a dough.
4. 4Divide into 4 x 65g dough balls
5. 5Roll out each ball and line 4 x 12 cm quiche dishes. Place in fridge until oven is heated
6. 6Preheat oven to 200°C Bake pastry cases for 10 to 12 minutes Brush with egg wash if using
7. 7Make the custard in a bowl by adding the egg, feta, crème fraîche and milk. Use a stick blender to blend to a smooth consistency. Season to taste and add 1 teaspoon of oreganum and blend to combine
8. 8Line the base of the pastry cases with caramelised onion and beetroot Pour over the custard Bake 30 - 35 minutes until custard is set and golden blonde.
9. 9Divide the baby spinach, pecans, goats cheese and cucumber amongst 4 serving plates and place the mini quiches next to the salad. Drizzle with olive oil and balsamic glaze, Serve warm