Monix has started to cook herself through the alphabet. She had a yummy recipe for filled aubergine the other day and today I made a beet quiche. I think it would look nicer with red beets than the polka dot ones I bought yesterday. And it would have looked less pale had I turned the oven on the right temperature 200°C instead for just under 175°C that I for some strange reason did. It was good even if I probably try to add more spices next time.
Rödbetsquiche (red beet quiche)
Your favorite whole-wheat crust, pre-baked for about 10 minutes.
½ kg beets, preferable rather small
½ tsp thyme
pepper
100 g feta cheese
3 eggs
3 dl milk
Cook the beets and slip of the skins. Cut them in half and put them, cut side down, in the pie pan. Crumble the feta cheese on top of the beets. Beat the eggs with the milk and add the thyme and pepper (I used chervil as well). Bake at 200°C for about 30 minutes — or until ready.
Rödbetsquiche (red beet quiche)
Your favorite whole-wheat crust, pre-baked for about 10 minutes.
½ kg beets, preferable rather small
½ tsp thyme
pepper
100 g feta cheese
3 eggs
3 dl milk
Cook the beets and slip of the skins. Cut them in half and put them, cut side down, in the pie pan. Crumble the feta cheese on top of the beets. Beat the eggs with the milk and add the thyme and pepper (I used chervil as well). Bake at 200°C for about 30 minutes — or until ready.
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I was wondering if carrots would be next but Monix has already prepared a C-dish, so I guess we have to figure out what D-dish to make.




