Beetroot Quiche with Feta Cheese

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Beetroot grows beautifully in my organic garden here in Tenerife... they are full of minerals and vitamins and especially good for persons with iron deficiency.

Ingredients (serves 4):
  • 800 g fresh beet root
  • 200 g feta cheese
  • 2 eggs
  • 4 spring onions
  • 2-3 sprigs of fresh mint
  • pepper & salt
  • 12-15 cherry tomatoes

Clean the beetroot and chop away the leaves (do not cut the roots to prevent beetroot from bleeding while cooking). Put the clean beetroot in a pot with slightly salted water and cook for 50 – 60 minutes. Cooking time depends of the size of the beetroot.

Let the beetroot cool of a bit, then peel and grate coarsely (I strongly recommend you use gloves!). Crumble feta cheese and add to the beetroot in a bowl.

Clean spring onions, cut the white and green parts in fine stripes. Wash mint leaves and chop. Wash cherry tomatoes and cut into halves.

Beat the eggs with a fork until well combined, than add chopped mint and spring onions. Season with pepper and salt. Add cherry tomatoes and beetroot-feta mix and mix well.

Grease (26 cm Ø) quiche tin. Add beetroot mixture and bake in preheated oven at 190º C (375ºF) for 25 – 30 minutes.

 

Serve with a light salad.

 

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