Beetroot and kale quiche

Beetroot and kale quiche

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry

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

Topping

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

Sauce

1 ½ dl milk
125 g cream cheese, plain
2 eggs
1 tsp salt
½ tsp pepper
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Utensils

One quiche tin measuring approx. 26 cm in diameter

How it's done

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Pastry

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.

Topping

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.

Sauce

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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