Beetroot and Goats Cheese Quiche

I have only recently discovered fresh beetroot thanks to my friend who served it to me a short while ago.Previously I had only ever tried it from a jar and did not like it at all. However, fresh beetroot is surprisingly nice and I have been eating lots of it recently. 

A few weeks ago I had some friends round for lunch so looking through my fridge to see what I could make to eat I decided to make a beetroot and goats cheese quiche, and here is how I did it.

Serves 6 

Ingredients

1-2  tsp olive oil (depending on size of your onion)
1 red onion, sliced
1 tsp crushed garlic
1 packet of fresh beetroot (3-4 small beets), sliced

4 eggs

75ml milk

1 packet of goats cheese, roughly cut into chunks

1/2 tub of philadelphia garlic and herb cream cheese

grated cheese - about 2 handfuls

1 pack of ready to roll shortcrust pastry

butter for greasing

Method

Pre heat the oven to 160oC (fan) / 180oC and grease a 12" x 8" rectangular baking tin
Heat the olive oil over a medium heat and add the garlic and onions and saute for about 5 minutes to soften them
Cover with the pastry taking care to ensure the pastry doesn't over lap the sides too high
Meanwhile lay the sliced beetroot over the pastry base
Then add the softened garlic and onion slices and the chunks of goats cheese

In a bowl beat the eggs and add the milk, cream cheese whisk to make a smooth ish sauce

Pour over the beetroot and onions and then top with the grated cheese

Cook the quiche for 35-40 minutes until set

Remove from the oven and allow to cool slightly before serving
(can be eaten hot or cold)

serve with a mixed salad of your choice and maybe some bread

Perfect for al fresco dining, picnics or just indoors while looking out of your window into your garden while it is raining!! Delicious!