Beetroot Quiche

Ingredients

• 250 g spelt flour Type 1050
• 2 tbsp spelt flour type 1050 (for dusting)
• Salt
• 1 egg
• 155 g cold butter
• 800 g beetroot (8 small roots)
• 3 stems of red basil
• 4 sprigs thyme
• 2 tbsp honey
• Pepper
• 2 tbsp white balsamic vinegar
• 120 g sheep cheese (45% fat in total)

Instructions

1. 1.

   For the dough, mix 250 g flour with 1 tsp salt, knead on a work surface and press a well into the center. Add egg and 1 tbsp cold water to the well. Distribute 125 g cold butter pieces around the edge of the flour. Roughly chop everything with a large knife, then quickly knead by hand into a smooth dough. Cover and chill for 30 minutes in the refrigerator.

2. 2.

   Meanwhile, wash beetroot and steam it covered over simmering water for 30 minutes. Remove, shock in cold water, peel, and cut whole or halve or slice into strips depending on size.

3. 3.

   If needed, grease a quiche tin and dust with flour. Roll out dough slightly larger than the tin on a lightly floured surface. Line the tin and form a rim. Prick the base several times with a fork, lay parchment over it and weigh down with beans. Blind bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 15 minutes. Remove, discard parchment and beans, and bake another 10 minutes. Take out of the oven.

4. 4.

   In the meantime wash herbs, pat dry and remove leaves. In a pan melt remaining butter with 1 tbsp honey over medium heat for 3 minutes until caramelized. Toss beetroot and half the thyme in it, season with salt, pepper and vinegar.

5. 5.

   Spread beetroot on the quiche, crumble sheep cheese into small cubes and sprinkle over. Garnish the beetroot quiche with remaining herb leaves, lightly grind more pepper and drizzle with the remaining honey.