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Quiche of red beet with baby spinach

Quiche of red beet with baby spinach.

The quiche pairs perfectly with a Grans Fassian Weisser burgunder or a Schloss Proschwitz grauburgunder.

Ingredients

150gwhole wheat flour
Salt
butter (for greasing the tin)
125gcold butter (cut into cubes)
flour (for rolling out)
1Egg
baking pearls for blind baking

300gRed beet
200gCarrots
2Garlic cloves
Black pepper
4Eggs
1Lemon juice
Baby spinach
2Olive oil
150gFresh goat cheese
200mlMilk
1Thyme

Preparation

  1. Knead the cornmeal and whole wheat flour together with a pinch of salt, the butter, 1 egg, and a tablespoon of cold water into a smooth dough.
  2. Cover with foil and let rest in the refrigerator for an hour.
  3. Preheat the oven to 200°C.
  4. Grease the bottom of a tart pan with butter and dust with a little flour.
  5. Roll out the dough on a floured surface into a circle of about 35 cm.
  6. Place the dough in the pan and gently press the edges.
  7. Prick the dough several times with a fork.
  8. Cover with baking paper and pour in the baking beads.
  9. Bake the dough for 15 minutes in the center of the oven.
  10. Remove the baking paper and baking beads and bake for another 10 minutes.

  1. Peel the carrots and beets and slice them as thinly as possible.
  2. Peel and finely chop the garlic.
  3. Whisk the garlic together with the goat cheese, milk, thyme, and eggs until combined.
  4. Season with salt and pepper.
  5. Distribute the vegetables evenly over the tart.
  6. Pour the egg mixture over it.
  7. Bake for 30-35 minutes in the center of the oven until done.
  8. Rinse the spinach clean and mix with lemon juice, olive oil, and a pinch of salt.
  9. Place the spinach on the tart and serve immediately.