Roasted Beet, Kale, and Brie Quiche


This quiche was one of the first non-soup things I ate when my cold subsided a little, and it was so worth it. After being on a beet kick for quite a few months, we've backed off incorporating them in everything we make. I forgot how wonderful beets can be and the pairing of beets, brie, and dill in this quiche is a match made in heaven.

Recipe slightly adapted from Half Baked Harvest

Ingredients:
-1 refrigerated pie crust
-2-3 medium to small red beets
-1 sweet onion, quartered
-2 tablespoons olive oil
-1/4 cup balsamic vinegar
-salt + pepper, to taste
-2 cups baby kale, steamed 
-3 whole eggs
-1/2 cup plain greek yogurt
-1/2 cup heavy cream
-1 tablespoon fresh dill
-1/2 teaspoon crushed red pepper flakes
-6 ounces brie, cubed
-4 ounces white cheddar cheese

On a large cookie sheet covered with parchment paper add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt and pepper. Toss all of the ingredients well to combine and then roast for 25-30 minutes at 375 degrees. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.

While the veggies are roasting whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined. Stir in the brie and half of the shredded white cheddar cheese.

Press the pie crust into a greased pie pan and then pour the egg mixture over the veggies. Top with the remaining white cheddar cheese.  Place the tart pan on a cookie sheet lined with parchment paper (in case there's any overflow) and bake on the middle rack in the oven for 60 minutes.

Let the quiche sit 5 minutes for before cutting and then serve.



We got six servings out of this quiche and it was ridiculously delicious. The earthy beets pair nicely with the brie and dill. The eggs and Greek yogurt make the filling very light and airy. Using the pre-prepared pie crust made preparation easy as well, there was a lot of down time and I was able to essentially clean up the kitchen before dinner had even finished baking. 

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