Our Beetroot Quiche, served with a green salad, makes for a right-tasty outdoor lunch

Apparently the fine weather is coming, so it’s time for sun, sand and picnics. Along with the French bread, pies and pates, why not knock up this rather tasty treat that celebrates the glorious marriage of beetroot and goat’s cheese. And as it’s for a picnic, please treat yourself to some shop-bought short crust pastry.

BEETROOT QUICHE 

Serves 8

INGREDIENTS 

• 5 eggs
• 250ml milk
• 250ml cream
• Pinch cayenne pepper
• 400g goat’s cheese
• 400g cooked beetroot (shredded)
• 1 onion (peeled, sliced and fried until soft and golden brown)
• Shop-bought short crust pastry

METHOD 

Pre heat oven to 180 degrees C. Roll out the pastry to a thickness of 2 ½ mm (able to line an individual pastry case). Flour eight pastry cases and then blind bake for 20 minutes. Remove the beans and cook for a further five minutes or until the pastry is crisp.

Mix the eggs, milk, cream and pepper seasoning and pass through a chinois. Cut goat’s cheese into 2cm cubes. Split the goat’s cheese, beetroot and onion between the eight tart cases and fill to the top with the egg mixture. Reduce oven temperature to 150 degrees and cook for 25 minutes.

Serve with a salad of leaves, beans and tender stem broccoli.