Beetroot and kale quiche

Beetroot and kale quiche

Total: 2 hr 15 Min. | Active: 30 Min.
Nutritional value / person: 549 kcal
, Fat: 28 g
, Carbohydrate: 55 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100 g medium-fine polenta
100 g white flour
2 garlic cloves, squeezed
¼ tsp salt
70 g butter, cut into pieces, cold
¼ dl water
2 tbsp medium-fine polenta


200 g washed, prepared kale
salted water, boiling
1 cooked corn cob
2 beetroots (approx. 200 g), in carvings
2 red onions, cut into wedges


1 ½ dl milk
125 g cream cheese, plain
2 eggs
1 tsp salt
½ tsp pepper
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One quiche tin measuring approx. 26 cm in diameter

How it's done

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Mix the polenta, flour, garlic cloves and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), transfer to the tin along with the baking paper. Prick the base firmly with a fork, sprinkle with polenta, chill for approx. 15 mins.


Blanch the cauliflower in boiling salted water for approx. 2 mins., drain, rinse with cold water. Spread the vegetables over the pastry base.

To prebake

Approx. 20 mins. in the lower half of an oven preheated to 200°C, remove.


Combine the milk, cream cheese and eggs, season. Pour the sauce over the vegetables.

Finish baking

Approx. 40 mins. Remove, allow to cool slightly. Serve the quiche lukewarm.

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