Quiche… A crisp, buttery, melt in the mouth pastry case filled with a delicate savory filling and topped with a creamy custard mixture. What can I say, it is definitely a people pleaser no matter the occasion! In our home, it is a family favourite and I have the fondest memories of my mom making chicken or bacon quiche for birthday parties and the delicious aroma filling the whole house as it baked. The best part was the leftovers which were reheated and then eaten for breakfast the next day. Later as I grew older the quiche recipe became my favourite dish to take with to meetups with friends or work functions. From these fond memories, this Beetroot & Bacon Quiche recipe was birthed.
A while ago I visited a health cafe and they had a beetroot quiche on the menu. Beetroot quiche is definitely not something I would usually order but currently, I am at a stage in my life where I believe that risk is a necessary part of life’s journey and as Neale Donald Walsh says: “Life begins at the end of your comfort zone”. So with great bravery, I ordered it. This deep pink/ purple quiche arrived at the table and I can guarantee you that it was nothing short of amazing and I savoured every mouthful. It was as if I did not want it to come to an end, it was that good.
I left the cafe feeling that I really needed to try a beetroot quiche so I put my product development skills into practice and began experimenting using the family quiche recipe as well as the Sainsburys Beetroot, Red Onion and Goats Cheese Tart as a base. From my experience bacon and beetroot pair very well together so that is exactly where I started. After numerous trials and testing, I was left with this bacon and beetroot quiche recipe with which I was 100% satisfied. It is a no-fuss recipe that is packed full of flavour and I trust you will love it as much as I do! It is delicious served on its own or as a meal with a side salad.
For the pastry tart cases, I prepared a batch of shortcrust pastry using my favourite shortcrust pastry recipe: Life-inevitable Shortcrust Pastry
Preparing the beetroot and bacon filling
Heat oil in a medium-size saucepan and fry the spring onions until soft and lightly browned. Add the bacon and cook for a further 1o minutes. Whilst the bacon is cooking, prepare the raw beetroot by trimming, peeling and grating. As a side note, I must say I prefer to use raw beetroot instead of cooking or roasting it beforehand as it adds maximum flavour. Add the beetroot, thyme, balsamic vinegar, nutmeg, salt and black pepper to taste and allow to cook for around 10 – 15 minutes or until the liquid has evaporated. If the mixture is too wet it does affect the crispness of the pastry and no one likes soggy pastry! Remove from the heat and allow the beetroot mixture to cool. Once cooled stir in the mozzarella cheese and divide the mixture equally between the 4 shortcrust pastry cases that have been baked blind.
Preparing the custard filling
Whisk together the fresh cream, egg, egg yolk and baking powder. Finally pour the custard mixture, in equal proportions, over the beetroot filling.
Bake at 180 degrees celsius for 25 – 30 minutes or until the quiche is set. You will be left with a morish savoury beetroot and bacon quiche with subtle smokey notes. It will definitely have you going back for more.
I hope that you have fun making it and please let me know what you think! Loads of blessings 💜
Beetroot & Bacon Quiche
- 4 X 10 Centimeter Shortcrust Pastry Tart Cases (1 x 20cm large pastry case can be used instead)
- 1 Tablespoon Olive Oil
- 75 Grams Spring Onions (Trimmed & Chopped)
- 2 Medium Beetroot (Raw, Peeled & Grated) (Equivalent to +/- 2 cups)
- 125 Grams Bacon (Diced)
- 2 Teaspoons Thyme (Fresh)
- 1 Tablespoon Balsamic Vinegar
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Salt
- Milled Black Pepper (As desired)
- 3/4 Cup Mozzarella Cheese (Grated)
- 3/4 Cup Fresh Cream
- 1 Large Egg
- 1 Egg Yolk
- 1/2 Teaspoon Baking Powder
- Preheat oven to 180 degrees celsius. Have 4 x 10cm shortcrust pastry tart cases ready for use that has been baked blind.
- Heat oil in a saucepan over medium heat. Add the spring onions and fry for 8 - 10 minutes until soft and lightly browned.
- Add the diced bacon and cook for a further 10 minutes until lightly browned.
- Add the grated beetroot, thyme, balsamic vinegar, nutmeg, salt and black pepper to taste. Allow the mixture to cook for a further 10 - 15 minutes or until the moisture has evaporated.
- Remove from the heat and set mixture aside to cool. Once cooled, add in the grated mozzarella cheese and stir until well distributed.
- Divide the beetroot mixture between the pastry cases that have been baked blind.
- Whisk together the fresh cream, egg, egg yolk and baking powder. Pour the custard mix, in equal proportions, over the beetroot mixture.
- Bake at 180 degrees celsius for 25 - 30 minutes or until the custard is set and lightly browned. Remove from oven and allow to stand for 10 min. Serve warm!