Beetroot and Feta Quiche

Quiche tends to take quite a bit of time, but I find it is always worth it. I had an urge to cook with beetroot, since I really like it but don't ever cook with it as have never been sure what to do with it. Anyway, I decided quiche would be a good place to start experimenting with it, and it turned out great. I bought ready cooked beetroot from my local supermarket; make sure you don't get pickled beetroot if you also do this. I'd recommend it as it's far easier than cooking the beetroot yourself. A note: beetroot juice leaves the mother of all stains so be careful when chopping it! I had some shallots from the garden which I used, but you could just use a regular onion. If you have any leftovers, it'll make an awesome lunch cold.

For the pastry:
250g plain flour
125g cold butter/cooking margarine
75ml milk

For the filling:
300g cooked beetroot (not in vinegar!), chopped
2 cloves garlic
1 onion
100g feta cheese
250 ml milk
3 eggs
Dried thyme
handful chopped fresh chives (optional)
dash balsamic vinegar (optional).
black pepper

Skip steps 2 and 3 if you are using store bought pastry. Remember, if you use store bought ready made pastry, remove from the fridge twenty minutes before you roll it out!

1. Preheat oven to 180 degrees C.

2. To make the pastry, sieve the flour and pinch of salt together into a bowl. Add the butter, and rub together until the mixture resembles breadcrumbs.

3. Add the milk bit by bit, slowly, and mix until the dough just holds together. You may not need all the milk! Wrap in clingfilm and put in the fridge for 20 minutes.

4. Remove the pastry from the fridge, place on a floured surface, and roll out to desired size. Transfer to a greased pastry dish.

5.  Bake the pastry in the oven blind for around 25 mins. To bake blind, use baking beans if you have them (I don't), or prick the base with a fork (a lot).

6. Meanwhile, fry the garlic and onion in oil until soft. If you are using balsamic vinegar, add this to the pan now.

7. Once the pastry has baked for 25 minutes, remove from the oven, and add the onions to the base. Then add the beetroot and feta. Build it up in layers so add a layer of chopped beetroot, then crumble some feta on top, then add the rest of the beetroot, followed by the feta. Finally, sprinkle the thyme and chives on top (if using).

8. In a measuring jug, add 3 eggs to 250 ml milk and beat. Pour over the top of the quiche, finishing off with some cracked black pepper.

9. Bake in the oven for around 30 minutes or until the pastry and quiche filling are cooked.