Beetroot and goat's cheese quiche
An indulgent quiche that is low in salt but full of flavour.
Chef
Ingredients
1 batch of savoury pastry
300g plain flour
5g black onion seeds
10g parmesan, finely grated
1 pinch of paprika
125g cold unsalted butter, cubed
1 large egg
For the filling
150g cooked (boiled) beetroot, cubed
150g soft goat’s cheese, crumbled
225ml double cream
3 eggs
50g cheddar, grated
A pinch of ground black pepper
Side salad to serve
80g rocket
4 medium tomatoes, chopped
½ a cucumber, chopped
Juice of 1 lemon or lime
Method
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Step 1
To make the pastry: put the flour, onion seeds, parmesan and paprika in a bowl and combine. Add in the butter and rub in with your fingers until it resembles fine breadcrumbs.
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Step 2
Add the egg, mixing with a knife until it all starts to come together. Then use your hands to bring the mixture together into a ball of dough. Tip out on a floured surface and knead a little to smooth the dough. Wrap in cling film and set aside until ready to use.
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Step 3
To make the quiche: butter and flour a 23cm (9 inch) diameter flan ring. On a floured surface, roll the pastry out until large enough to line the flan ring. Gently lower the pastry into the tin and press it into the corners. Prick the bottom of the pastry with a fork.
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Step 4
Preheat the oven to 180°C / 160°C fan/ gas mark 4. Put the cubed beetroot and the crumbled goat’s cheese into the flan base. Whisk the eggs and double cream together in a jug, add in the pepper. Pour the mixture over the beetroot and goat’s cheese.
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Step 5
Sprinkle grated cheddar over the top of the quiche then bake in the oven for 25 minutes until nicely golden and the egg mixture has set. Leave to cool in the tin. Once cooled, turn out and serve.
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Step 6
Prepare the salad by combining the rocket, tomatoes and cucumber and then dress with the lemon or lime juice. Serve into six portions.
Food facts
The pastry is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.
Although this recipe does contain beetroot, tomatoes and other salad vegetables that are high in potassium, overall, when keeping to the portion sizes suggested, this dish is low in potassium and can be enjoyed as part of a low potassium diet.
Even though this dish is low in phosphate, it does contain some phosphate, provided by the cheese. Therefore, If you have been prescribed a phosphate binder ensure you take them with this dish.
This is a low protein dish, therefore suitable for those advised to reduce their protein intake.
The pastry can be made with gluten-free flour and a small teaspoon of Xanthan Gum.
This recipe will last in the fridge for three days. It can be served cold in packed lunches.
This recipe can also be made as individual quiches using a muffin tin. Just ensure the tin is well buttered and floured first and bake for a reduced time of 15 minutes.