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Quiche with red beetroot & thyme

Yields3 ServingsPrep Time15 minsCook Time1 hr 20 minsTotal Time1 hr 35 mins

You don't need eggs to make a sturdy quiche. This quiche with beetroot and thyme is extra high in protein, iron and flavor. And yet it is very easy to make, with only a few basic ingredients.

Quiche with red beetroot and thyme

 1 pack of puff pastry
 800 g red beetroot
 1 onion
 2 cloves of garlic
 6 sprigs of thym
 2 tbsp olive oil
 black pepper & salt
For the filling
 1 pack of tofu (250 to 270 g)
 350 ml unsweetened soy milk
 50 g chickpea flour / gram flour
 1 tbsp blonde miso paste (e.g. shiro miso) - or replace with soy sauce
 1 tsp kala namak (optional)
1

Cut the red beetroot into cubes and chop the onion. Place them in a large oven dish with the pressed garlic and half of the thyme. Drizzle with olive oil and generously season with black pepper and salt. Bake in the oven at 200°C/390°F for 30 minutes. Halfway through, stir the vegetables and put the puff pastry dough in the oven.

2

For a crispy base you have to 'blind bake' the dough. That is to say: pre-baking without the filling. This prevents the dough from getting too wet. To do this, put the puff pastry in a baking mold. Cover the top of the dough with baking paper and place ceramic baking pearls on top. The weight of the pearls ensures that the puff pastry does not get a chance to blow up. Don't have baking pearls at home? Then you could use dry rice or beans instead. You will no longer be able to eat them afterwards, but you can still use them the next time you need baking pearls.

Put the dough in the oven along with the vegetables for the last 15 minutes.

3

Meanwhile, prepare the filling. Add all ingredients in the blender and blend until smooth. This also works with a hand blender. Season with salt and pepper and to taste.

4

After blind baking you remove the baking paper from the dough along with the baking pearls. Add the rest of the thyme to the oven vegetables. Stir through one last time and spread out the vegetables over the dough.

5

Finally pour out the filling on top and bake at 200°C/390°F for 40 minutes.

Test with a skewer whether the quiche is well-baked. Does the filling stick to it? Then put it back into the oven for a few more minutes. Does the skewer come out (almost) dry? Then the quiche is ready.

Let it cool down for a few more minutes to firm up. You can eat this quiche lukewarm or cold. Serve with a little more fresh thyme, freshly ground black pepper and salt.

Nutrition Facts

3 servings

Serving size

1/3 quiche (500 g)

Amount per serving
Calories713.6
% Daily Value *
Total Fat 35.2g46%

Saturated Fat 11.1g56%
Total Carbohydrate 72g27%

Dietary Fiber 12.6g45%
Total Sugars 23.7g
Protein 27.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.