Roasted Beet, Baby Kale, and Brie Quiche
This is a great dish to prepare ahead of time. You can assemble everything a day or two in advance, place on a cookie sheet with sides, cover and store in the fridge. To bake, remove from the fridge and let the quiche sit at room temperature while the oven preheats. Then bake when ready. You can also pre-bake the quiche and then just warm it before serving. I personally like to prep my quiche in advance; then I just bake before serving. I think the flavors are freshest this way!
This is a great dish to prepare ahead of time. You can assemble everything a day or two in advance, place on a cookie sheet with sides, cover and store in the fridge. To bake, remove from the fridge and let the quiche sit at room temperature while the oven preheats. Then bake when ready. You can also pre-bake the quiche and then just warm it before serving. I personally like to prep my quiche in advance; then I just bake before serving. I think the flavors are freshest this way!
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1/2 cup heavy cream
- 1/2 cup plain greek yogurt
- 1/4 cup balsamic vinegar
- 3 whole eggs
- 1 tablespoon fresh dill
- 1 egg (beaten)
- salt + pepper (to taste)
- 2 cups all-purpose flour (use a gluten free blend if nee
- 8 tablespoons unsalted cold butter (diced 1 stick)
- 1/4 cup cold buttermilk or water
- 1/4 cup sesame seeds (toasted)
- 2-3 medium to small red beets
- 1 sweet onion (quartered)
- 3 cups baby kale
- 6 ounces brie (cubed)
- 4 ounces fontina cheese or white cheddar cheese
- Carbohydrate 3.42021757510177 g
- Cholesterol 225.392083350644 mg
- Fat 9.97832181072821 g
- Fiber 0.293491322179413 g
- Protein 7.00254479212989 g
- Saturated Fat 4.06462885020137 g
- Serving Size 1 1 AS A SIDE 4 AS A MAIN (128g)
- Sodium 82.171190985068 mg
- Sugar 3.12672625292236 g
- Trans Fat 1.08384700373058 g
- Calories 132 calories
Step-by-step
- To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture.
- Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.
- Grease a 9 or 10 inch tart pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F.
- Next, add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.
- Roast for 25-30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has wilted. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.
- Reduce the oven temp to 350 degrees F.
- While the veggies roast, whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined. Stir in the brie and half of the shredded fontina cheese.
- Add the roasted veggies to the bottom of your tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese.
- Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and no longer jiggly in the center.
- Let the quiche sit 5 minutes before cutting and then EAT!
Roasted Beet, Baby Kale, and Brie Quiche: A Culinary Adventure
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending laundry pile. But even amidst the chaos, I crave nourishing food that satisfies my palate and fuels my body. That's where this Roasted Beet, Baby Kale, and Brie Quiche comes in. It's a recipe that's as elegant as it is efficient, perfect for a weeknight dinner or a sophisticated weekend brunch.
The beauty of this quiche lies in its versatility. You can easily prepare it ahead of time, a lifesaver on those days when time is truly of the essence. I often assemble the entire quiche a day or two in advance, storing it covered in the refrigerator. Then, on the day I plan to serve it, I simply let it sit at room temperature while the oven preheats before baking. This method ensures perfectly cooked, flavorful results without adding extra stress to my already jam-packed schedule.
The combination of earthy roasted beets, peppery kale, and creamy brie is simply divine. The beets offer a naturally sweet and earthy flavor that complements the slight bitterness of the kale. The brie adds a luxurious touch, melting into a rich, decadent sauce that binds all the flavors together. The subtle herbs – parsley and dill – add a fresh, herbaceous note that elevates the overall dish.
Beyond its convenience and impressive flavor profile, this quiche is also surprisingly healthy. Beets are packed with nutrients, providing a wealth of vitamins and antioxidants. Kale is a nutritional powerhouse, known for its high vitamin content and its ability to support overall well-being. This quiche is a delicious way to sneak extra veggies into your diet, particularly important for my kids who can sometimes be picky eaters.
The flaky, buttery crust is another standout feature. While making a crust from scratch may seem daunting, it's surprisingly straightforward, even for a beginner baker. The simple addition of toasted sesame seeds elevates the crust, adding a pleasant nutty aroma and a slightly crunchy texture that pairs perfectly with the creamy filling.
This recipe has become a staple in my household, a go-to meal that’s both satisfying and stress-free. It's a testament to the fact that healthy and delicious food doesn't have to be complicated or time-consuming. With just a little planning and a touch of culinary creativity, even the busiest of lives can accommodate delicious, wholesome meals.
Tips and Variations:
- Make it ahead: Assemble the quiche up to two days in advance and store it in the refrigerator.
- Customize your veggies: Feel free to experiment with different vegetables. Roasted butternut squash, spinach, or mushrooms would all be delicious additions.
- Cheese variations: If you don't have fontina, other cheeses like Gruyere or Gouda would also work well.
- Spice it up: Add a pinch of red pepper flakes for a little extra heat.
- Gluten-free option: Use a gluten-free flour blend for the crust.
This Roasted Beet, Baby Kale, and Brie Quiche is more than just a recipe; it's a celebration of flavorful ingredients, efficient cooking, and the joy of nourishing your body and your loved ones. So next time you're short on time but craving a delicious and healthy meal, give this recipe a try. You won't be disappointed!
